Buttermilk Flatbreads
These can be made using thick yoghurt if you do not have buttermilk
Makes enough for: 4 flatbreads
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