Carrot Flatbreads

TBC

Makes 8 flatbreads

Easy

Making bread without yeast removes a big barrier for new cooks. These flatbreads are quick, forgiving and built on a simple idea: flour plus moisture equals dough.

Nut-free

Vegetarian

Egg free

Ingredients

225 g self-raising flour
1 carrot
1 tsp salt
Water

Method

Step 1

Peel and finely grate 1 carrot into a bowl.
Step 2

Add 1 tsp salt, mix and leave for 5–10 minutes to draw out moisture.
Step 3

Squeeze the grated carrot firmly to remove as much liquid as possible.
Step 4

Add 225 g self-raising flour to the bowl.
Step 5

Add water a little at a time, mixing, until you form a soft dough that is not sticky.
Step 6

Turn onto a lightly floured surface and divide into 8 equal pieces.
Step 7

Roll each piece into a thin flatbread.
Step 8

Heat a frying pan over medium heat (no oil).
Step 9

Cook each flatbread for 2–3 minutes on each side until puffed and lightly golden.

Tips

Best eaten fresh. Can be frozen and reheated in a pan or toaster.
The grated carrot provides both moisture and texture, and the step of salting and squeezing it teaches a transferable skill that also appears in the rosti. Cooking in a dry pan builds confidence with heat control. Once you understand this, you can adapt the dough with different vegetables or flavours.