Super-Quick Flatbreads


These are so easy to make and wonderful for mopping up soups and stews. Original recipe from Hugh Fearnley-Whittingstall’s River Cottage Every Day book. They’re such a blank canvas for experimentation, so please add herbs and spices till your heart’s content.

Makes 8.


250g plain flour
150ml warm water
1 tbsp oil
pinch of salt & pepper


Add everything in a bowl and mix with your hands until you form a soft, not-sticky, pliable dough. Knead for 5-10 minutes then divide into 8 equal portions. Roll out into rough discs approx. 3mm thick. Stick each disc in a hot frying pan (no oil) until browned (approx. 3-4 minutes) flip over and repeat. Put the cooked flatbreads on a plate under a hot tea-towel to keep them warm while  you cook the others.

Possible Flavourings:

– Cumin, Turmeric & Coriander
– Rosemary, Thyme & Squeeze of Lemon
– Chilli & Ginger
– …etc! Seriously, go mental.


5 responses »

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