Wholemeal flatbread

Overhead view of a stack of whole wheat and chopped spinach leaves Chapati or Roti or Tortilla
Overhead view of a stack of whole wheat and chopped spinach leaves Chapati or Roti or Tortilla

These wraps make a great throw together meal or snack. They’re thin, so perfect for scooping up dips or rolling into wraps. You can also brush them with melted butter and crushed garlic and then put them under the grill to harden up to make a tasty garlic bread.

Overhead view of a stack of whole wheat and chopped spinach leaves Chapati or Roti or Tortilla

Ingredients:

  • 2 cups wholemeal flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup warm water
  • 3 tablespoons extra-virgin olive oil
  • Fresh herbs (optional)

Method:

Sift the flour, salt and baking powder into a bowl then add the rest of the ingredients. Stir until it forms a dough. Add more flour or water as need.

Divide the dough into 16 balls. On a lightly floured work surface, roll out each ball to a 6 inch circle, the thinner you make it the crispier it will be.

Heat a heavy based pan and spray with oil. Cook one at a time in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes.

Enjoy.