Everyone has gone baking crazy during this lockdown, but if you're not quite ready to make your own sourdough, why not try this simplistic Wholemeal Spelt & Fennel Seed Flatbread / Naan recipe instead?
I have a confession to make - despite my love of fresh, toasted sourdough, I'm not very good at making it myself from scratch. I'm sure one day I'll have the patience and inclination to produce a cracking sourdough loaf, but until then, I'm going to stick with a couple of 'easier' recipes to satisfy my carb cravings.
As I've been making a lot of homemade curries lately, I thought I'd share a really simple way to make Wholemeal Spelt & Fennel Seed Flatbreads which also double up as vegan-friendly Naans as there are no dairy ingredients involved. I prefer to use Wholemeal Spelt Flour as I love the distinctively nutty flavour that it has (plus it's packed full of goodness), however, you can use half wholemeal spelt flour and half plain white flour if you'd like for a softer and fluffier result.
You can make the flatbreads as big or as small as you want, and just double the recipe if you wish to make a big batch of them to freeze for later.
Ingredients (makes around 4 standard size flatbreads)
- 80g Wholemeal Spelt Flour (or use 40g Wholemeal Spelt and 40g Plain White Flour)
- 90ml Water
- Handful of Fennel Seeds
Method
- In a large bowl, sift in the Flour, making a well in the centre. Add the Water and use your hands to mix into a dough. Knead the dough in the bowl for around 5 minutes until it's smooth - it should feel slightly sticky. If it feels too dry, add a tiny amount of extra water such as a teaspoon's worth and knead again.
- Transfer the dough to a clean bowl, place a damp tea towel over the top and leave in a warm place to rest for 30 minutes where it will double in size.
- Sprinkle some extra flour onto a clean work surface and remove the rested dough from the bowl. Divide into four balls and roll each one into a thin circle, roughly 15cm in diameter.
- Place a non-stick frying pan or well-seasoned griddle pan over a high heat for 2 minutes before adding each flatbread - depending on the size of your pan, you may need to cook them separately. Reduce to a medium heat and flip over after 20-30 seconds when you start to see bubbles on the surface. Repeat on the other side; these flatbreads cook fast so keep an eye on them to avoid burning.
- Transfer to a warm plate and serve immediately - enjoy!
What have you been making during lockdown?
Want to try another easy recipe? Make this Seeded Soda Bread!
