Middle EasternComponent

Pan-blistered Flatbreads

Blistered flatbreads, cooked in a hot dry pan until charred and flexible - makes 2 with ordinary wholemeal bread flour.

Make-aheadContains gluten

Hands-on10 minTotal time20 minEnergy · 100g210 kcalProtein · 100g8g

Recipe details

Equipment: Hob

Keep chilled after cooking

How many flatbreads are you making?

This is a component used inside other recipes rather than a meal on its own, so it scales as a batch rather than per person. Make it from the method below, or use the same finished amount of a ready-made version.

Makes 2 flatbreads (about 139g in total).

Ingredients

Dough

80g wholemeal bread flour
55ml water
4ml olive oil

Now we make

Method

10 min hands-on 20 min altogether

1
Mix 80g wholemeal bread flour with 55ml water, 4ml olive oil and salt into a soft, slightly tacky dough, adding up to 15ml more water only if the flour still feels dry. Divide into 2 equal balls, cover and rest for 10 minutes
🖐 4 min💤 10 min unattended
2
Heat a cast-iron or heavy frying pan over high heat. Roll each dough ball into an oval shape of approximately 2-3mm thick and cook for 60-90 seconds per side until blistered and spotted. Stack the cooked flatbreads under a clean cloth to keep them flexible
🖐 6 min

Look under the lid

Nutrition details

Nutrient density per 100g of this component - a %DV breakdown wouldn't mean much for something eaten in small amounts inside other recipes.

Explore full nutrition

Nutrition summary (per 100g)

At a glance

Higher inSeleniumPhosphorusFibre

Calories

210kcal

15% cal

Protein

7.9g

68% cal

Carbs

35.4g

17% cal

Fat

4.0g

Small numbers, big impact

Everyday essentials

Fibre6.18g

Vitamin B120.00μg

Vitamin D0.00μg

Iodine0.00μg

Iron2.27mg

Zinc1.67mg

Calcium23.62mg

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Wholemeal Bread FlourWaterOlive Oil

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