Makes: 24 flatbreads (sized to fit in your standard toaster)
Keeps for: 5+ days (in an airtight container at normal room temperature, out of direct sunlight)
Total time (start to finish): approx 40 minutes
- 500g strong wholewheat bread flour
- 250g wholemeal spelt flour (for 3 ingredient variant, simply use 750g wholemeal bread flour)
- 450ml water
- 1 heaped teaspoon of salt, or to taste (we use sea salt for maximum flavour)
- Weigh ingredients into a mixing bowl.
- Knead for 5 minutes to create dough.
- Switch on oven to maximum (250C / 480F for our appliance) to allow pre-heating.
- Divide dough into 24 x 50g balls.
- On a lightly floured surface, roll 4 x 50g balls out to a size where they will still comfortably fit in a toaster (c. 13cm diameter).
- Place onto one or more cooling racks (as necessary) and put into your pre-heated oven.
- Whilst baking, roll out your next 4 x 50g balls, in preparation to go into the oven immediately after those already in are done.
- Baking time is around 3 minutes. The dough for each flatbread should start to puff after 1-2 minutes. The flatbreads are ready to be removed after all puffing has ceased. We normally wait a few seconds for good measure! Don't worry if every flatbread does not puff in its entirity - this is normal!
- Repeat until you are done!
- Recipe is scaleable up or down. So for 8 flatbreads, one would simply use a total of 250g flour and 150ml water.
- Play around with different flour combinations to find your favourite (e.g. Rye, Khorosan, Emmer, Einkorn).
- Use only a single flour for a 3 ingredient flatbread.
- Ensure that (pre baking) the side of the flatbread in contact with the colling rack is lightly floured, to ensure it does not stick to the rack when baking.
- Pop in the toaster to freshen them up, particularly if a number of days old. To make them deliciously crispy, run them through the toaster on the lowest setting for a few part-cycles - this should result in them having a real crunch.