publication date: Oct 7, 2013

Dairy And Egg Free Flatbread

Makes 4 (I always double it).

Making homemade bread always seems a bit of a daunting task. Then this recipe showed up in The Guardian (Thomasina Miers) along with the Lebanese Chicken recipe and it finally seemed worth a go.  It's super easy to make (although time consuming due to the rising etc) and you can add in your own flavours if you like.


Free from: Dairy, Egg, Soya

Contains: Gluten

Prep Time: 20 minutes to make, 50 minutes to rise, 15 minutes to bake in batches




180g strong white bread flour

90g strong whole wheat bread flour

1 tsp sea salt

1/2 sachet easy blend fried yeast (3.5 g)

175 ml lukewarm water

1 tbsp olive oil




Sift the flours and salt into a large mixing bowl

Stir the yeast into the water and add one tablespoon of olive oil

Using a fork mix the water mixture into the flour, then mix with your hands

Turn out onto a floured board and knead for five minutes until smooth and supple

Cover with a cloth and leave to rise for 50 minutes in a warm place (I use our airing cupboard).

Preheat oven to 245°C/475°F

Divide the dough into four and cover with the cloth

Roll each quarter out into a 3-4 mm thick circle (dust the rolling pin with flour)

Put the circles on a greased baking tray and pop in the oven for 5-10 minutes until puffed up and golden looking

(Ours usually take closer to 5 mins then 10)

These are great on the day, but don't really last so well. We use them when we're having soup or stew for dinner or any food that is good for dipping like hummus.


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