flatbreads

Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 – perfect for a hungry crowd

Vegetarian wraps

red onion

tbsp cider vinegar

courgettes

red pepper

cauliflower

can chickpeas

coriander seeds

tsp garam masala

self raising flour

natural yogurt

coriander

pot coconutchunks

mint

limes

cucumber

garlic

shallot

green chilli

salt,pepper, sugar and olive oil

To make the sweet pickled onions, slice one red onion into thin half moons. Put 2 tbsp cider vinegar in a small pan with 1 tbsp sugar and 1 tsp salt. Heat until almost boiling, then pour over the onions and leave for 2 hrs, by which time they will be sweet and crunchy.

To make the roasted veg, heat oven to 180C/160C fan/gas 4. Chop the courgettes, remaining red onion, the red pepper and cauliflower into bite-sized pieces. Tip into a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with the chickpeas, plus 1 tbsp of the starchy water from the can. Pour over a good glug of olive oil, add 2 tsp of the coriander seeds, the garam masala, a sprinkle of salt and pepper, and mix everything together with your hands. Cook in the oven for 45 mins, but give them a good shake after 30.

For the flatbreads, mix the flour with 350g of the yogurt, the remaining 1 tsp coriander seeds, and all the coriander stalks, finely chopped. It will come together quickly into a dough. Take a golf ball-sized chunk and roll it out on a floured board until it’s the thickness of a 20p coin, then dry-fry in a hot frying pan for about a minute on each side. When done, brush each flatbread on one side with some olive oil.

To make the tzatziki, blitz 1/4 of the pot of coconut chunks in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> until it resembles breadcrumbs, then set aside. Pour the remaining 150g yogurt into a bowl. Finely chop half the mint leaves and add to the bowl along with the juice of 1 lime. Grate in the cucumber and a garlic clove, then add the coconut. Season and mix.

To make the spicy green sauce, put the rest of the coconut chunks in a blender with the rest of the coriander and mint leaves, a peeled clove of garlic, the peeled shallot, chilli, the juice of a lime, 1 tbsp cider vinegar, and 1 tsp brown sugar. Blitz until smooth.

Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

Soft and pliable No Yeast Flatbread uses simple ingredients and is ready to eat in less than 15 minutes. This thick and fluffy bread is totally vegan, yeast-free, and delicious!

No Yeast Flatbread

all-purpose flour flour

baking powder

baking soda ((bicarbonate of soda in the UK))

salt

sugar

liquid oil

non-dairy milk (, unsweetened and unflavoured)

To a large bowl add the flour, baking powder, baking soda, salt and sugar. Mix them to combine.

Add the optional oil to the bowl along with about ¾ of the milk. Mix well, then gradually add the remaining milk until a slightly tacky (not sticky) dough is formed. You might not need all of the milk. I start off mixing with a spoon then use a clean hand to bring it together.

Give it a little knead together a few times in the bowl to bring it together into a smooth ball.

Transfer the dough to a lightly floured surface and cut into 4 evenly sized pieces. Shape each one into a neat-ish ball, sprinkle the top with a little flour and roll out in a rough circle shape about ¼ inch thick. Sprinkle the top with a little more flour as you go if the rolling pin starts to stick.

Heat a griddle, frying pan or skillet over medium-high heat. Pour a little oil (or melted vegan butter) in a small bowl and have it handy with a brush.

When the pan is really hot, brush the top of one of the flatbreads with a light coat of the oil/butter (or more than one if they will fit in the pan together) and carefully lift and place oil side down in the pan. As soon as it&#039;s in the pan brush the top with some more oil ready for when you flip it. Let the flatbread cook for about 3 minutes or until well coloured with dark brown spots underneath. Then flip and cook the other side for about 2 minutes or until nicely coloured.

Remove from the pan and wrap in a clean dish towel to keep nice and soft while you cook the remaining flatbreads. Enjoy warm or at room temperature.

Top homemade flatbreads with whipped feta and charred onions for a sensational lunch or supper. Finish off with a touch of harissa, thyme and honey

Charred onion & whipped feta flatbreads

strong white bread

sachet fast-action dried yeast

olive oil,

½ tbsp extra virgin olive oil

brown onions,

thyme

honey,

feta

thick Greek yogurt

rose harissa

Combine the flour, 1 tsp salt and the yeast in a large bowl. Make a well in the centre, and tip in 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 mins. Tip into a lightly oiled bowl, cover and leave to rise for at least 1 hr, or until doubled in size.

Heat the oven to 200C/180C fan/gas 6. Heat the extra virgin olive oil in a frying pan over a high heat, and fry the onions for about 5 mins until beginning to char, stirring every so often. Tip the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.

Crumble the feta into a bowl with the yogurt, then <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth and creamy.

Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Slow-roast Persian lamb with pomegranate salad

pomegranate molasses

tsp cumin

lemon

olive oil

garlic cloves,

onion, roughly chopped

shoulder of lamb, weighing about 1.6kg, lightly scored

pomegranates

parsley leaves

watercress

red onion, finely diced

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.

Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

These lamb wraps are anything but your average late-night kebab. Quick, healthy, and so very tasty.

Falafel-spiced lamb wraps with turmeric tahini

tsp each ground cumin, ground coriander seeds

tsp black peppercorns

1kg boneless lamb shoulder,

(80 milliliters) extra virgin olive oil

eggplant,

tbs tahini

tsp turmeric

lemons

flat-leaf parsley, leaves picked, finely chopped

mint leaves, finely chopped

cherry tomatoes, halved

spring onion, finely chopped

Garlic dip (we used Pilpel)

It's hard to believe this Middle Eastern comfort food feast can be on the table in under 20 minutes!

Skirt steak with green goddess hummus

can each brown lentils, butter beans & borlotti beans, rinsed, drained

flat-leaf parsley, roughly chopped

onion,

tsp baharat

skirt steak, finely chopped

brown sugar

green beans, blanched, chopped

Crumbled feta, micro herbs & flatbreads, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

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https://content.jwplatform.com/videos/vZZmqWNR.mp4

We served this vegetarian curry with rice and hoppers – bowl-shaped Sri Lankan crepes made with rice flour and coconut milk. Buy them from good Sri Lankan takeaway restaurants, or use parathas (Indian flatbreads) or extra basmati rice, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Turmeric boiled egg curry

eggs,

tbs ghee

onion, thinly sliced

garlic cloves, finely chopped

(20 grams) ginger, finely chopped

green chillies, thinly sliced

curry leaves

x 12cm pandanus leaves

coconut milk

Nigella seeds, cooked basmati rice

fennel seeds

cumin seeds

nigella seeds

turmeric powder

white peppercorns white pepper

tsp fenugreek

cinnamon quill,

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Whip up these speedy puffed flatbreads for an Indian-style feast. They're like a cheat’s version of naan bread, and are great for mopping up a curry

Quick flatbreads

self-raising flour,

½ tsp baking powder

vegetable oil

ghee

cumin seeds, chopped garlic cloves, chopped coriander

Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.

Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.

Brush the flatbreads with a little melted butter or ghee, then serve.

Armenian flatbread is perfectly soft, and great as a lunch wrap or alongside a hearty stew. Make this lavash bread recipe easily at home!

Armenian Flatbread (Lavash Bread Recipe)

all-purpose flour

instant yeast

water

tsp kosher salt

Using a rubber spatula, mix together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours (See Note 1). Old dough should have doubled in volume.

Old Dough

In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water.

Add 1 cup of the flour and using the paddle attachment, mix on low speed until the dough looks like pancake batter. Next add the remaining flour and mix on low speed until fully incorporated. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes (See Note 2).

Remove towel, attach the dough hook to the stand mixer and mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes.

Lightly grease an 8 cup bowl and place the dough inside. Cover the bowl with plastic wrap, and let it rest for 3 hours or until doubled in volume (See Note 3).

Dust a clean surface lightly with flour and place the dough on top. Cut the dough into 8 pieces about 3.5 ounces each.

Dough

Cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball.

Lightly oil a rimmed tray and place the dough on the tray, don't let dough balls touch. Cover with plastic wrap lightly coated with cooking spray or oil. Let rest for 1 hour (See Note 4).

Dust a clean surface lightly with flour. Lightly flour a rolling pin and roll each ball of dough into a thin rectangle about 8x12 inches. Work in batches and keep dough covered in between. OPTIONAL: once dough is rolled out, sprinkle sesame seeds on one side, and with rolling pin, press seeds into dough.  These doesn’t have to look perfect.

Shape the dough

Place a large cast-iron pan (or griddle over two burners) over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.

Place the dough in the pan or over the griddle. Cook for 1 minute or until puffed slightly and blistered. Turn over using tongs to cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.

Transfer the lavash to a baking sheet and cover with a dry kitchen towel while you cook the rest of the dough.

Cook the Lavash

Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It’s okay if it dries out and turns brittle; rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.

Storage

These spicy broccoli wraps are divine, they&#39;re crunchy and delicious. I think they&#39;re just about as perfect a wrap as you can get!

Spicy Broccoli Wraps

Packet Active Dry Yeast (1 packet yields 2 1/4 tsp)

Teaspoon Sea Salt

Teaspoon Sugar

260 g Plain Flour

Tablespoon Olive Oil (plus more for coating bowl)

Water

Medium Red Onions (very finely sliced)

Lemon (juiced)

300 g Hummus

Tablespoons Olive Oil

Lemon

Tablespoons Harissa Paste

Add the packet of yeast, 1 teaspoon sea salt, 1 teaspoon sugar and 260g of plain flour to a mixing bowl. Mix to combine the ingredients.

Make a well in the dry ingredients and add the 1 tablespoon of olive oil and 170ml of water. Stir with wooden spoon or spatula until a rough dough forms.

Transfer the dough to a well-floured surface and knead for about 2 - 4 minutes until the dough is smooth and elastic.

Lightly oil the original mixing bowl used to make the dough. Transfer the kneaded dough into the bowl and brush with a little more oil. Cover the bowl with a damp towel. Then leave to rest in a warm place to rise for 1 hour.

Once the dough has doubled in size, cut it into 6 even pieces. Transfer the pieces to a lightly oiled baking tray and cover with a damp towel.

Heat a large frying pan (cast iron works best) over a medium-high heat.

Roll each piece of dough out into 1/8 inch thick circles. Drop a little olive oil into the hot frying pan and then lay down a flatbread. Cook for 2 minutes, then flip and cook on the other side for a further 2 minutes. Repeat this process until all the flatbreads are cooked.

Flatbreads

Place the 2 sliced onions, 1 teaspoon of sea salt and juice of 1 lemon in a small bowl. Toss to combine the ingredients evenly. Leave the onions to rest at least 10 minutes, until they have softened and sweetened.

Pickled Onion

Combine the tablespoon of olive oil, 2 tablespoons of harissa and juice of 1/2 a lemon in a small mixing bowl.

Bring a pan of water to a vigorous boil and tip in the sliced broccoli. Cook for 1 minute, until the broccoli has softened but still has a little bite. Drain and place back into the pan. Toss the broccoli with a little olive oil and sea salt.

Make each flatbread by lathering a freshly prepared flatbread with a generous amount of hummus. Heap on some pickled onion and a few stems of cooked broccoli. Drizzle the flatbread with some of the harissa dressing and serve.

Filling And Dressing

A cool, refreshing combo for warm summer evenings

Watermelon & feta salad with crispbread

½ a watermelon (about 1.5kg),

block feta cheese

black olives

flat-leaf parsley and mint leaves, roughly chopped

olive oil and balsamic vinegar,

white bread mix

plain flour

sesame seeds

Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.

In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

Authentic recipe for scrumptious flour tortillas large enough for burritos and quesadillas and  good enough to eat on their own.

Best Burrito-Sized Flour Tortilla Recipe

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Top 21 flatbreads recipes from across the web

The most viewed flatbreads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian wraps

No Yeast Flatbread

Charred onion & whipped feta flatbr...

Slow-roast Persian lamb with pomegr...

Falafel-spiced lamb wraps with turm...

Skirt steak with green goddess humm...

No Yeast Flatbread

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Quick flatbreads

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Best Burrito-Sized Flour Tortilla R...

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The most viewed flatbreads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine