From River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall (Bloomsbury, 2011)
Same basic recipe and method as this
There’s no way around it – homemaking bread takes effort. But some recipes take far more effort than others and this one is a winner, balancing energy expenditure, time and results.
The above link to Hugh’s pizza dough recipe uses the same method and ingredients, in the same quantities as the flatbreads from the book. This basic dough can be adapted to pizza bases, pitta breads, breadsticks and rolls as well. It can also be scaled up and frozen for future use, which I’ve tried and tested and it’s just as good as freshly made. Magical.
To turn the dough into flatbreads, after knocking back, divide the basic quantity of dough into 8, roll into circles a few mm thick, rest for a few minutes and then cook in a very hot pan for a few minutes on each side.
I’ve been using these for mexican inspired burrito-type meals. Below with River Cottage Veg Every Day! Refried Beans recipe, which has been one of the least successful things I’ve tried from the book.