flatbread

more bread making from Hugh's book. this time flatbreads. perfect for breakfast holding fried egg, tomato and a bit of bacon; and a lunchtime snack with chicken, avocado and mayo.
now flatbreads or wraps are quite popular in this house. but with a packet of wraps costing about $5 it certainly adds to the shopping bill. and with this recipe being super simple its a welcome addition to the homemade cooking list.

makes 8.
250g plain flour
1 teaspoon salt
150ml warm water
1 tablespoon rapeseed, olive or sunflower oil (i used olive)

sift flour into a mixing bowl, add salt.
add oil to the warm water and pour into the flour in a thin stream while mixing with a wooden spoon.
turn the dough onto a floured bench and knead for 5 mins until smooth.
cover the ball of dough with the upturned mixing bowl and allow to rest for 15 mins.
roll the dough into a sausage shape and cut into 8 pieces.
roll each piece into a ball then on a floured bench roll out with a rolling pin to about 2mm thick (or to the size of your fry pan).
over a medium high heat place one flatbread at a time into a heavy based fry pan.
cook for a minute or two, flipping to cook the other side when golden brown patches appear underneath.

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