When school finished on Friday, my son was sent home with a pack of work to keep him busy while the schools are closed. The pack was full of maths and English worksheets, instructions for projects and lots of serious academic stuff. He’s in Year 4 and the emphasis right now is getting them up to speed for a big times tables test. In amongst the serious stuff was a copy of the curriculum for the rest of the year, tucked away in a dark corner were the words “bread making” so I’ve decided to break up the hardcore academic stuff with a series of bread making sessions, starting with these herby flatbreads.
I think that learning to bake bread is a pretty essential life skill. Where I live I’ve been struggling to find bread in the shops, so we’ve been mostly going without. I reckon being able to knock up some simple bread at home will tide us over. Bread making isn’t just about feeding ourselves, you can learn other lessons too, like maths (measuring out) and science (how yeast makes bread rise, etc).
Lunchtime was nearly upon us, so bellies rumbling we put together these really simple herby flatbreads. You can make them without the dried herbs if you prefer, but they were so much nicer with them. We ate them with hummus and carrot sticks, but they’d be brilliant with a curry or stew. They’re more snappable than bendy, almost like an Armenian lavash bread than a tortilla. Delicious.
Quick Herby Flatbreads
200g plain flour
¼ teaspoon of salt
100ml warm water
2 tablespoons of oil, I used vegetable, but olive or sunflower would work too, plus extra for cooking
1 teaspoon of dried mixed herbs
Put the flour and salt in a mixing bowl, make a well in the middle and trickle in the warm water, mixing as you go. We used a metal knife to mix with, but if you don’t mind getting messy, you can use your (very clean) hands.
Once the flour, salt and water are all mixed together, add the oil, the dried herbs and some black pepper and knead the dough with your hands. If the dough is too sticky, add a some more flour, if it is too dry add a drop more water.
Tip the dough out onto a floured surface and knead the dough for five minutes. Try stretching the doings and folding it back on itself, my son loved punching the dough. You knead the dough to develop the gluten in it, this is what makes the bread springy and nice to eat.
Divide the dough into six balls, and on a clean, floured surface roll out each ball of dough using a rolling pin. Try and roll them into circles, but don’t worry if they aren’t perfect. They need to be as thin as you can make them; that way they will cook all the way through and be crispy and delicious.
Heat a frying pan, if you have a pastry brush, brush some oil over the pan; if not, dribble a tiny bit of oil in the pan and swirl it around. Once your pan has heated up a little, put your first herby flatbread in the pan. Cook each flatbread for about two minutes on each side, flip it over with a spatula. Ben said it looked like a bit like a pancake.
Once each side was cooked, we gobbled them up with some hummus. Ben said they tasted like the kind of bread we had with curry. If you wanted, you could try making your own butter to go with your herby flatbreads, it’s easy and lots of fun too!
These quick herby flatbreads are really easy to make with children. They’re quick, tasty and are a good introduction to bread making. We have plans for soda bread, focaccia, a crusty loaf and maybe some brioche. He will be a bread making genius by the time he goes back to school!