You’ll love these quick and versatile homemade flatbreads. Add your favourite toppings, use them as pizza bases or brush them with garlic butter and serve with a curry as naan breads.

Makes 6

1 x 7g packet of active dry yeast
¾ tsp salt
½ tsp brown sugar
240g plain flour, plus extra for dusting
1 tbsp olive oil, plus extra for greasing
180ml warm water

  1. In a large mixing bowl, combine the yeast, salt, sugar and flour. Whisk together.
  2. Make a well in the dry ingredients and add the olive oil and 140ml of the warm water. Stir with a wooden spoon to mix. Add more water as needed until the mixture comes together into a dough.
  3. Transfer to a clean, floured surface and knead for 2-3 minutes until smooth and elastic, adding more flour as needed to prevent sticking.
  4. Wipe out the mixing bowl,  add a splash of oil and rub around the bowl to coat. Add the dough and turn to coat in the oil, then position seam-side down. Cover with a damp tea towel or cling film. Set aside to rise in a warm place for one hour.
  5. Once doubled in size, divide the dough into six even pieces. Place on a clean surface and place the damp towel on top. Allow to rest for 45 minutes longer.
  6. Heat a large pan over a medium-high heat.
  7. Working one at a time, roll each piece of dough out on a lightly floured surface to form a large, thin circle about 2mm thick.
  8.  Lightly coat the preheated pan with oil or cooking spray. Add one of the flatbreads. Cook without moving for 2½ minutes, then flip and cook the other side for 2½ minutes. Set aside while you cook the remaining flatbreads, adding more oil or cooking spray as necessary.
  9. Serve immediately with your favourite toppings, or allow to cool completely and store for up to three days in an airtight bag or container.


TOP TIP: Add flavourings such as crushed garlic, spices or finely chopped fresh herbs — simply stir them into the mixing bowl in step one.