Easy homemade yeast-free flatbread

Recently I've been watching alot of TV, especially food & cooking channels. The one chef that I like most at the moment is Rachel Khoo on BBC Lifestyle, and it always seems a breeze and pretty sight to see how she prepare the delicious dishes. I was very very tempted to go down to Kinokuniya last Saturday to grab a copy of her cookbook as she was also in town for book-signing!

So I was so inspired when I saw an episode where she was doing flatbread! Sadly not all her recipes are featured online, and it's back to googling for "quick & easy" flatbread recipe.

I was quite lucky to chance upon this recipe, and it's sooo good and easy-peasy that I did it 3 times (but half the recipe each time) within a week, and another time making them into pizza (which I will write in a separate post)! What's even better is that there is very little washing, no machine needed and can be ready in less than 30 mins (including cooking and washing).

Easy homemade yeast-free flatbread
Recipe adapted from Keepin' it Kind
(yields 10 mini flatbread, about 4" each)

Ingredients/ Method
1 cup all-purpose flour (extra to flour the surface)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 cup water
1/8 cup non-dairy milk (I used half whipping cream-half water)
1 tablespoons olive oil

1. Combine all ingredients in a bowl and mix well with a spoon until a dough forms.
2. Use hand to knead until it is soft and pliable. The The ball of dough should be soft, pliable, but not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.
3. Transfer the ball of dough to a floured surface. 
4. Divide the dough into 10 small balls. 
5. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 4" circle-ish shape. 
6. Place the flattened dough on the prepared baking sheet and repeat with the remaining dough.
7. Heat a frying pan over medium-high heat (I did on low-medium heat and with slightly longer cooking time). Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough.
8. If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.

The 1st batch of dough, I prepared four circles for our lunch and left the remaining flattened dough without covering for more than 4 hours. It turned out dry and it remained hard even after pan-frying - lesson learnt - rolled out the dough only when ready to cook, and keep the remaining covered with a slightly damp clean kitchen towel.  Another lesson - don't pan fry for too long or else it will turn out hard, though it can still be eaten like a pizza...haha

After the dough is prepared, I let it rested and covered loosely with cling wrap, whilst I prepared the fillings. The fillings can be versatile, and as usual I used whatever is remaining in the fridge, which I sauteed them with black pepper, salt, mixed herbs and dried parsley - potato, shiitake mushrooms, tomato, yellow onion, and add an boiled egg. I also spread some Japanese mayonnaise on the flatbread. Both my boy and I feel like we can eat this everyday, but of course with different variation of fillings!