Mini Flatbread

These are a bit pitta-esque, and are brilliantly useful little mini-flatbread... They puff up in the oven and you can cut them around half their circumference and then stuff them at will with delicious things like hummus, kebabs, grilled red pepper, greek yoghurt and/or herby sauce... These little flatbreads are also very good leftover wise, and whizzed up for a while make fabulous panko-style breadcrumbs to bake on the top of pasta dishes.


  • 250g Wholemeal Strong Brown Bread Flour
  • 4g Salt
  • Third of a sachet of Allinsons Yeast
  • Drizzle Olive Oil
  • 175ml Warm Water

Pre-heat the oven to 200˚c

Mix up the ingredients in a bowl

Knead for a minute or so…

Leave the dough in a bowl for a few minutes

Roll the dough out on a floured surface…. not too thin, not too thick

Using a bowl, cut out 8 circle shapes from the dough

(If you have cutting equipment, you could make any kind of shape Flatbread you fancy…. I don’t, but a bowl or large mug suffice perfectly well)

Place each of the round Flatbread on a baking tray sprinkled with a little Plain Flour (or Oatmeal)

Bake for 6 – 8 minutes or until they puff up and look like cooked (Pitta-ish) bread!

(I griddled the Flatbread in the photos – which was OK but not as good as cooking them in the oven)

Enjoy with all sorts of things…. Hummus is good.  Also Kebabs, or Chargrilled Veg and some Tahini Dressing

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