No yeast, no kneading, no mess and ready in minutes. Freshly made thin flatbread perfect for lunch and dinner wraps.
This secret of this recipe is to make the dough with hot or boiling water; a totally counter-intuitive approach with a surprising result — an even-textured dough that is immediately ready to be rolled and cooked. No leavening and almost no kneading.
It’s an ingenious technique commonly used for homemade flatbread in north China. The basic recipe only needs flour and water. However I like to use a tiny amount of oil to make the handling easier.
This is a basic recipe with many interesting variations. I will post more when I make them. In fact since I’m thinking about it, I can hardly wait!
- 500g whole meal flour
- 350g very hot or just boiled water
- 1 tbsp oil for brushing
Roll the dough: Take one portion and roll it into a 10 cm disk and brush oil over. Fold the dough in half. Brush oil and fold again. Roll the dough into a disk about 2mm thin. You will find the rolling is a lot easier with both the dough and the board lightly oiled.
Cooking: Heat a nonstick or iron cast skillet on high heat. Cook the flatbread for 60 seconds or until the bottom side is cooked. Turn over and cook for another 30 seconds, remove from heat. Repeat with the next one until finish.
I made these flatbread for my Saturday morning brunch. I was too lazy to make a filling so just spread some whole peanut butter. Sprinkle a pinch of sugar, a teeny tiny bit of salt, and a dash of paparika. Oh yum!