Cooking on a Bootstrap‘s recipe no. 2 is a beautifully simple recipe which makes eight flatbreads in well under an hour. So far have used them to dip in soup, with a bit of jam inside and as mini pizzas. All in (including electricity and washing-up costs), they come to 5p each.
- 3 cups of flour, 1 cup of milk, teaspoon each of dried yeast, sugar and oil, and a pinch of salt.
First, warm the milk slightly in the microwave and stir in the yeast and sugar. Put the flour in a marge bowl with the salt, pour the milk mixture in and stir it all together to make a dough.
Knead the dough for 10 minutes – if it’s too sticky, add more flour, if it’s too firm, add splashes of milk and knead it in. There’s a lot of flexibility in this recipe because of the way the flatbreads are cooked, so don’t worry too much about precise quantities or measurements. Let it rise with a tea-towel over for half-an-hour in a warm spot, then cut it in to eight pieces.
Roll each piece flat, to about 3mm thickness and whack them in an oven at 200°C. About 10 minutes later they’re done. Keep an eye on them so they don’t burn, just go a bit golden-brown on top.
A couple split in half and turned into mini pizzas with a few Tesco salami slices and bit of cheese, with plus a cup of tea or coffee, makes a meal for 30p.