easy flatbreads

A recipe for easy flatbreads, made without yeast, to demystify the idea that bread making is hard. Ubiquitous in Lebanon, good flatbreads are not easy to find in Bristol. Supermarkets sell them, but once you’ve looked at the long list of ingredients, you might not want to add them to your shopping trolley. The chorleywood process means adding disodium diphosphate, calcium phosphates, sodium carboxy methyl cellulose and calcium propionate to name a few. While they keep supermarket bread soft and fluffy for a long time, it might also have you wondering what these ingredients are doing to your health. 

Flour, water, salt and Zejd’s extra virgin olive oil are the ingredients in this easy flatbread recipe below. Nothing more. Without yeast, this is a quick way of making the requisite flatbreads for roast chicken. In our household, roast chicken is unthinkable without garlic sauce and flatbreads.  Often there isn’t time to wait for bread to rise, so this recipe means we can have flatbreads to scoop up chicken and garlic sauce without it taking all day. We also make it for a brunch when we’re having labneh, olives, za’atar and tomatoes. 

With so many food products within our reach today continually being pushed at us by clever marketing, this recipe is a reminder that the ingredients for bread are simple. This recipe gives you control over what you’re eating: your health and wellbeing matter. The food industry is less interested in your health than in its profits! Give it a go, and enjoy the magic of bread making in a frying pan.