Flatbread are quick and easy to prepare; even more so if you are lucky enough to own a ‘kichenAid’. Experiment by replacing the cardamom with different spices such as chilli flakes, onion seeds or cumin seeds and makes 8.


¼ tablespoons active dried yeast

½ tablespoons sugar

250 ml lukewarm water (test With little finger- if it’s too hot if it’s too will kill the yeast and it won’t ferment with the sugar

400g plain gluten free (optional)

15 cardamom pods, crushed in a mortar and pestle

3 teaspoon sea salt

1 tablespoon extra virgin olive oil, plus extra for cooking


In a small bowl combine the yeast and water and leave in a warm place until foaming, about 10 minutes. Sift the flour into a mixing bowl and add the cardamom and salt. Add the oil to the yeast mix and pour into the flour. If you have an electric food processor, use the dough hook attachment to form the dough; otherwise, roll your sleeves up and start mixing!

Once you have a cohesive dough. Turn it onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (Or, if you have a food processor, leave it on slow speed while you have a cup of tea) Place the dough in a oiled bowl, cover and leave in a warm place until doubled in size, about 1-1 ½ hours. Turn the dough out onto a lightly floured surface. Knock it back and divide into 8 balls.

Using a rolling pin, roll out each ball into ½ cm-thick pieces, arrange on a baking tray lined with paper. (You can make these a day in advance and leave them in the fridge until required at this stage.)

Preheat a griddle pan, brush each piece with of the dough with a little olive oil and carefully lay them oiled side down on the pan over a medium heat. Cook for about 1 minuet or until golden and light bubbles rises from the surface, then turn and cook the other side. Keep warm while cooking the remaining flatbreads.

Note if cooking in advance, reheat flatbread before serving.

By Maria Elia

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