Flatbread

Most breads found in the supermarket contain yeast. Even pita breads and other flatbreads do.

Many thanks to my mother-in-law Pauline for finding an easy yeast-free flatbread recipe on the BBC's website.

Here is our version, after much trial and error. I mix and knead the dough by hand and do not usually need to flour my rolling pin or work surface. I like to use a cast-iron skillet, but find that I must turn the heat down slightly once the first bread has been fried. We like to slice the round into quarters and then slice each quarter horizontally so that it is like an open pita. The flatbread can be frozen in zippered freezer bags and then thawed in the toaster.

FLATBREAD

Ingredients
1 1/2 cup white whole-wheat flour or all-purpose flour
1 cup whole-wheat flour
4 1/2 tsp baking powder
1 tsp salt
1 tsp dried coriander
4 tsp olive oil (4 tsp = 1 Tbs + 1 tsp)
1 Tbs lemon juice or apple cider vinegar
3/4 cup water (maybe 2-3 Tbs more)

Directions
Mix flours, baking powder, salt, and coriander together in a mixing bowl.
Combine olive oil, lemon juice or apple cider vinegar, and water in a separate bowl.
While stirring, pour wet ingredients into mixing bowl. Mix well.
Knead to form dough, adding more flour or water if needed.
Divide dough into three balls. Set aside.
One at a time, roll out ball of dough until approximately 1/4-inch thick.
Heat large frying pan over medium to medium-low heat.
Use a few drops of oil and a folded-up paper towel to lightly grease the pan.
Dry fry flatbread for about two minutes on each side.
Let flatbread cool on a rack.
Use a sharp bread knife to slice. Store in the refrigerator or freezer.