Flatbreads are the easiest and quickest breads going. They don’t ask much of you or your time, and you can chuck in whatever you want. I’m having mine tonight with Moroccan meatballs, but alter the flavourings to suit. They’re also damn tasty with rosemary and smoked sea salt (invest in a tub of this – it’s worth its weight in gold).
250g self-raising flour
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 cardamom pods
1/2 tsp paprika
2 tbsp parsley
1 tsp bicarbonate of soda
Dry-roast the cumin seeds, coriander seeds and cardamom pods in a pan. Crush them up with a pestle and mortar (or use a sandwich bag and a rolling pin if you can’t find yours…)
Throw the ground spices into a bowl with the flour, paprika, parsley, bicarb and a good pinch of salt. Gradually add a good glug of olive oil and the water, whilst beginning to stir together with a fork. Add more water if necessary. As the mixture begins to combine, start using your hands and then knead for a few minutes on a surface. Roll into a ball before leaving for half an hour if you have time/can be arsed.
Separate the mixture into portions and roll each out a few millimetres in thickness.
Place into a hot griddle pan – no need for oil – and griddle for a few minutes on each side, or until brown lines appear.