Fifteen-minute Flatbread

This recipe is so quick and easy that you can make it as a last-minute lunch if you don't have much else at home.

I find it's also pretty tolerant to changes in recipe. (I normally just make it up as I go along, but made a note of the quantities for the purpose of this Instructable!)

I usually use strong white bread flour, but you can try other flours. It works OK with wholemeal flour but I've struggled to make it work well with gluten-free flour, but I'm sure it's possible.

To make four flatbreads I used about 300 g of flour and 200 ml water.

I sometimes add a but of sesame oil for taste, and once you get the basic recipe you can try adding all sorts of things.

• Flour - 300 g
• Water (slightly warm) - 200 ml
• Olive oil - a few glugs
• Salt to taste

Once you have the sieved flour, add the oil and salt and then slowly add the water.

It will get to a point where it's really sticking to your hands and looks like a mess, but keep going until it's all well mixed and starts to come together in one cohesive lump.

(If it seems too wet and stays sticky just add some more flour, and conversely if there's still powdery flour in the bowl, just add more water.)

Then take it out of the bowl and kneed it on a surface dusted with flour.

Do this for a good minute or two and then the dough should end up in a nice firm consistency where it stays in one piece and doesn't get stuck to your hands or the surface.

Now at this point if you have a bit more time it's best to put the dough back in the bowl and leave it for 30 mins or so, but that's not critical.

When you're ready to eat it, simply divide the dough in to about the size of half a fist.

Then roll it out flat onto a surface dusted with flour.

I don't have a rolling pin so use I use a wine bottle!

You can experiment with thickness and depending on the pan you're using, but generally I find thinner is better.

Once you have the dough rolled out, heat up a flat-bottomed pan and you're ready to go. Keep the pan dry and don't add any oil.

On a medium heat cook each side for a couple of minutes until it looks ready.

That's it!

Once ready, you can do all sorts of things with your flatbread. They work great as wraps, or I like to cut them into strips and use them to dip into hummus or other dips.

There you go - a simple, tasty and versatile snack that costs next to nothing!