Along this line of thought, I am looking for an easy, minimum ingredient flatbread. No yeast. Mostly to dip into my chili. This is what I have found, but haven't tried yet.
https://hedgecombers.com/simple-flatbrea...e-cooking/
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Servings: 3 -4 decent sized flatbreads
Ingredients
1 mug of plain flour if you only have self raising that will work fine, it'll just puff up a little bit
A pinch of salt
A glug of oil about 1/2 - 1 tablespoon
Enough cold or warm water to turn the mix into a dough
Instructions...
Pop all the dry ingredients in a large bowl or large ziploc bag. Pour in the oil then add the water slowly, stirring the bowl or massaging the bag as you go.
When you have something that looks vaugley dough like, tip out onto a lightly floured board or table and roll or press into as evenly thin as possible. If it looks too wet and is sticking to everything, add more flour. If it is dry and crumbly, pop back in the bowl or bag and add a bit more water at a time until it looks smooth.
Some of the kids used a rolling pin but you can press with your hands or roll with a bottle or even squash the dough with a plate or pan base.
The kids love to shape their breads into all kinds of shapes, but by keeping them thin and even they'll taste much better as they'll be cooked evenly.
Heat up a skillet or frying pan on the fire or gas stove and add a little dash of oil. You don't really want a lot of oil in there, just enough to stop the bread from sticking.
Cook each flatbread for a couple minutes, until the dough puffs up with fat bubbles and the bottom looks golden brown in places. Flip over and cook the other side.
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Its real simple and I think a dash of garlic powder in the dough would work great for chili. Any better ideas?
