Buttermilk Flatbreads Cooked On A Griddle Pan

I made a batch of scones that did not use up the entire bottle of buttermilk that I had used for the recipe. I decided to use the leftovers to make these buttermilk flatbreads. I used my griddle pan to get nice lines on them, but you can use a flat frying pan if you do not have a griddle pan. Or you can use your barbecue if you want the lines.

Buttermilk Flatbreads
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One unwelcome gift for my 50th birthday was weight gain. At first I ascribed it to the month long celebration. But eventually after 18 months I had to put it down to age. I don’t set myself any new year’s resolutions. But at the start of this year I decided to see if I could shift the weight. I have not increased my training regime to do this. In fact, seeing as we have had such hot afternoons, I have actually decreased the amount of time I spend ‘at gym’. Therefore, I have had to look at what I am eating. Dave and I follow a Mediterranean lifestyle diet which is easy to summarise as follows. Your highest consumption should be fruit and vegetables, aiming for 5 to 7 portions per day.

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This is followed by starch carbohydrates. This group is quite contentious amongst a lot of people but for me, not something I would ever cut out completely. However, to shift the weight this is where I have focussed my attention. We are eating less bread, rice, pasta, potatoes and legumes during the week. After that, in decreasing amounts are heart healthy oils and dairy; cheese fish and eggs; white meat such as pork and chicken; red meat; and lastly, sweet treats. Other than a piece of dark chocolate every night, I am saving desserts for the weekends, as well as bruschetta and pasta. So far I have achieved my goal of losing what I wanted to. Now all I have to do is maintain that. Do you follow any particular way of eating? If so, which diet suits you best?

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Buttermilk Flatbreads

These can be made using thick yoghurt if you do not have buttermilk
Recipe Category: Bread
Servings: 4 flatbreads
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 165 g flour, plus extra for dusting
  • 7.5 mls fructose
  • 2.5 mls fine salt
  • 1.25 mls bicarbonate of soda
  • 90 g buttermilk
  • 30 mls canola oil
  • 15 mls warm water
  • 20 g butter, melted

Method

  • Place the flour, fructose, salt and bicarbonate of soda into a large mixing bowl
  • Whisk to combine then add the buttermilk, oil and water
  • Mix to form a dough then knead in the bowl for 2 minutes
  • Cover and leave to rest for 1 hour
  • Divide the dough into 77g pieces and roll into balls on a lightly floured surface
  • Roll out each ball until 2mm thick
  • Heat your griddle pan over a high temperature and when hot place a flatbread onto it
  • Once the bottom has cooked, flip it over and brush with melted butter
  • Once the other side has cooked, flip it over, brush with melted butter and set asid
  • Continue doing this until all 4 are cooked
  • They can then be served as is, or cut in half
Inspiration published on Lavender and Lime March 26:

Live simply. Love generously. Care deeply. Speak kindly.

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