My oven hasn’t been working properly for over a month and I’ve been stuck with preparing all of our meals on the stove top. I love baking so it’s been a real pain. I’ve been craving homemade bread,  so I decided to make flatbread, which not only allows me to get by bread “fix”, but also gives me the chance to use my much-neglected cast iron pan. This is really a great recipe. You can make it savoury or for sweet. And if you’re my husband, you’ll have it with a generous helping of nutella!

Ingredients:

Note: Because I make bread a lot, I tend to be a bit unprecise with the measurements. So you will have to use your judgement to get to the right consistency.

2.5 – 3.5 cups of flour + flour for dusting the counter

2 3/4 tsp of active dry yeast

1 tsp salt

3 tbsp olive oil

1 – 1 1/2 cups of water (approx. 140ºF)

Toppings

Unsalted butter

Cinnamon & Sugar for topping

Directions:

Put 2 cups of flour, yeast, salt, olive and water into a mixing bowl. Using the paddle attachment (or your hands) mix and need the dough until it reaches the right consistency. Adding flour and water as you go.

Once the dough is smooth and elastic, place it in an oiled bowl and let it rest for about 15 mins.

Divide the dough into pieces based on how bit you want the flat bread to be. I usually make 4 larger flat breads.

 

Sprinkle some flour on your counter and using a rolling pin (or your hands) roll the dough out to the desired size. You don’t want the dough to be too thick or it won’t cook well in the pan.

Make sure your cast iron pan is nice and hot. Put the flatbread in the pan (no oil) and let it cook for about 3 mins per side.

Remove from the pan. Spread butter on the warm flat bread and sprinkle with cinnamon and sugar. Serve immediately.

I can promise you that it won’t last long!

For a more savoury option, top with pesto, mozzarella, olives and sundried tomatoes and put under the broiler for a 5-7 mins. Super-yummy flatbread pizza.

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