Fridge Friend Recipes
Simple Pan-Fried Flatbread recipe
Soft, warm flatbreads cooked in a pan and finished with a light brush of oil. They make a versatile side for dipping, wrapping or serving alongside curries and stews.
25 min · Easy · British Jump to method
Ingredients
- 250g Strong Plain Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 150ml Water
- 2 tbsp Plain Cooking Oil
| Nutrition | Per serving |
|---|---|
| Calories | 258 kcal |
| Protein | 5.8 g |
| Carbohydrates | 36.2 g |
| Fat | 9.2 g |
| Saturated fat | 1.1 g |
| Fibre | 1.3 g |
| Sugar | 0.2 g |
| Sodium | 581 mg |
Why this works
A simple, energy-dense flatbread that is low in sugar but relatively high in salt and refined carbohydrate, with modest fat from the oil.
Sodium is high. The added 1 tsp salt contributes a notable sodium load, making this less suitable for those limiting salt intake or managing blood pressure.
Refined flour base. Strong plain flour provides mostly carbohydrate with relatively little fibre, so it is less filling and can raise blood glucose more quickly than wholegrain alternatives.
Small amount of unsaturated fat. The cooking oil adds some fat and energy; depending on the oil used, it may provide more heart-friendly unsaturated fats.
Method
- Tip the strong plain flour, baking powder and salt into a mixing bowl and stir to combine.
- Add the water gradually, mixing until a soft dough forms.
- Knead the dough briefly until smooth, then rest it for 10 minutes.
- Divide the dough into 4 equal pieces and roll each one out into a thin round.
- Heat a dry frying pan over a medium heat.
- Cook each flatbread for 1–2 minutes on each side until lightly browned and cooked through.
- Brush the warm flatbreads with plain cooking oil before serving.
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