This is so easy – just look at the ingredient list! Simply mix everything together and leave for at least 20 minutes to allow the flour and the liquid to meld – I often leave the dough overnight in the fridge and just break off and cook chunks when the fancy takes me. Roll these flatbreads out as thin as possible – using your hands to carefully flatten even further in the hot frying pan helps – and they’ll make a great sandwich wrap. I love them spread with Borlotti & Beetroot dip, crunchy salad, cubes of feta and drizzled with Hazelnut Dressing.
Remember that rye is not gluten free, but it’s full of fibre and also magnesium which can help lower the risk of developing type 2 diabetes. Oh – and it’s delicious!
Ingredients (makes 4 flatbreads/wraps)
200g rye flour – and more for rolling
1 tbsp olive oil
180 ml water
Pinch of salt
- Mix the salt and flour together then pour the liquid in. Combine well – using your hands is fine! Leave for 20 minutes or more – cling film the bowl to stop the dough drying out.
- When you are ready to cook the flatbreads, warm up a large frying pan on a medium heat. Flour a surface or large chopping board and cut the dough into 4 even-sized pieces.
- Flatten each one with the palm of your hand and then carefully roll as thin as you can – it helps to make sure the rolling pin and your hands are lightly covered with flour. If the dough is too sticky, just use a little more flour to coax it into submission.
- Slide into the pan and flatten further, if necessary. Fry on each side for a few minutes, until firm.