Super quick and simple, this flatbread recipe will be one of those recipes you make and say WHY have I not made these before??
There are tons of uses for these – just think this:
- A leafy vegetable
- A tomato of some kind
- A protein of some kind
- Cheese of some kind
- Put on a flatbread, and eat!!
LOL — But really, flatbread is really incredibly versatile. You’ll find all sorts of good uses for it.
3 cups flour
1 cup cold water
3 tablespoons shortening
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
Combine all the ingredients, cutting in the shortening, and mix until combined and doughy.
Now, there are a couple of ways to do this:
- Cut the dough into 5 equal pieces, and roll each piece into 6-8 inch circles
- Roll out the whole batch into a large rectangle. Make a slice directly across the middle, so you have a top and bottom piece, and then cut those in 3rds, so you end up with 6 smaller squares.
Once you’ve gotten these rolled out and sized, prick the pieces with a fork — at least 7-8 times on each piece.
To cook, lightly oil a non-stick pan (Spray with Pam very lightly). Cook over medium-high heat, and turn once. These cook fast, so watch them carefully. Be fully prepared to ruin the first ;)