by Sarah Cotterell and Aitana Infante January 17, 2025
Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes. |
Since returning from a glorious adventure walking in the Peloponnese mountains in Greece last Autumn, these flatbreads have become a weekly staple on Sarah and Aitana's table. Perfectly fluffy, ever so moist and deliciously nutty from the emmer flour, they make a great side to any soup or stew or served as part of a mezze. Sarah and Aitana particularly love them dipped into garlicky tzatziki. Here they're topped with fresh rosemary but try experimenting with different fresh and dried herbs. The flatbreads can also be made with 100% wholemeal emmer flour, which makes them a little heavier in texture, but absolutely delicious. Have a play around.
Makes 10 to 12 flatbreads
Ingredients
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Method
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by Lucy Williamson February 14, 2025
Soda bread is a great option for anyone new to making bread at home - it has no rising time, no yeast and no need to knead.
by Vicky Jones February 12, 2025
A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa.
by Vicky Jones February 12, 2025
This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, is a perfect vegetarian dish, evocative of the wild fennel much used in Sicilian cooking.
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Sarah Cotterell and Aitana Infante
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