Flatbreads have been a staple in the diets of many cultures for thousands of years. These breads were made with a simple mixture of flour, water, and sometimes salt, and can be cooked on a variety of surfaces, including hot stones, griddles, and even open fires. They are often used as a vessel for other foods, such as dips, spreads, or meats. The origins of flatbreads are difficult to trace, as they have been a part of human diets for so long. 

Some of the earliest evidence of flatbreads comes from the Middle East, where they were made by the ancient Egyptians around 5000 BCE. These early flatbreads were made from a mixture of flour and water and were cooked on hot stones or in clay ovens. Another early example of flatbreads comes from India, where chapati and naan have been a staple for centuries. Chapati is a simple flatbread made from whole wheat flour, salt, and water, and is often eaten with curry or other spicy dishes. Naan, on the other hand, is a softer, leavened bread that is often brushed with ghee or butter and served with a variety of dishes. In the Mediterranean, pita bread has been a staple for thousands of years. Pita is a round, pocketed bread that is made from a mixture of flour, water, salt, and yeast. It is often used as a sandwich wrap or as a vessel for dips and spreads, such as hummus or baba ghanoush. In Mexico and Central America, tortillas are a staple food. These flatbreads are made from a mixture of corn flour, water, and sometimes lime, and are cooked on a hot griddle. They are often used as a vessel for tacos, burritos, and other Mexican dishes. In Africa, injera is a popular flatbread that is made from teff flour, a type of grain that is native to Ethiopia. Injera is a sourdough bread that is fermented for several days before being cooked on a hot griddle. It is often used as a vessel for stews and other dishes.

In this recipe we use butter and milk with our flour to make the dough more soft and pliable. This is by no means a traditional flatbread. It’s a kind of, “works in most situations, but not the traditional flatbread option”. 

It’s what you make when you don’t have time for yeast to rise, or hours for doughs to ferment or rest. This is a wham bam thank you ma’am, ready in under 60 minutes bread. It’s so simple to make, the only slighly hard bit is the kneading, which if you have a stand mixer – is no problem. Or just knead by hand for around 4 minutes, it’ll go quick I promise. 

SERVING SUGGESTIONS
-Serve with our Kuku Paka (East African Chicken Curry)