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Flatbread Recipe

Flatbread Recipe - Quick & Easy Delicious Wholemeal Flatbread

A Mediterranean Brown Bread Recipe

This is a great wholemeal flatbread recipe.
Not only is it really easy....the results are just fabulous. It's a very important part of our Mediterranaen Diet because it contains far more nutrients than white bread. There are lots of different recipes around....with this one you get to choose if you want a traditional individual portion....or a more unusual thicker, lighter version. Just follow our simple methods below.
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Here are 2 methods. One using a bread machine and the other by hand.

Flatbread Recipe

Ingredients

1 cup/8oz/225g plain flour
1 cup/8oz/225g wholemeal flour
7g sachet yeast
1/2 teaspoon salt
1 cup/250ml water

Method 1

Put all of the ingredients into the breadmaker in the order that they are listed.
Set the machine to its most basic mix programme - about 15 - 20 mins.
Once it has finished leave it in the machine until the dough has doubled in size.
Remove from the breadmaker.
Punch dough down. Knead for 30 seconds.
For a thicker lighter bread roll out dough into a large rectangular shape approx 40cmx30cm and place on an oiled baking sheet.
Or, for thinner individual breads divide dough into six equal portions using oiled hands, then shape each portion into a flat round, about 12cm in diameter. Place them onto two oiled oven trays.
Cover trays loosely with plastic wrap and leave in a warm place for 20 minutes.
Bake in a hot oven 220c/425f/Gas7 for 20 - 25 mins for the larger size or 15 minutes for the individuals, until golden.

Method 2

Preheat oven to 220°C. Combine flours, yeast and salt in a large bowl. Add water and mix well, then form into a ball.
Turn out onto a floured surface and knead for 5 minutes, until smooth.
Place dough into a lightly oiled bowl. Cover with plastic wrap and rest in a warm place for 1 hour or until doubled in size.
Punch dough down. Knead for 30 seconds.
If you want a thicker, lighter bread.... roll out the dough into a large rectangular shape approx 40cmx30cm and place on an oiled baking sheet.
Or if you want thinner individual breads divide the dough into six equal portions using oiled hands and shape each portion into a flat round, about 12cm in diameter. Place onto two oven trays.
Cover tray/trays loosely with plastic wrap and leave in a warm place for 20 minutes.
Bake for 20 - 25 mins for larger size or 15 minutes for the individuals, until golden.