This is a very quick and easy flatbread recipe for our organic Fig, Spelt and Pumpkin Seed Flour mix, which is blended with organic wheat. The natural sweetness of the Calimyrna figs and the nutty flavour of the spelt pair particularly well with salty cheeses. In the winter, it’s lovely topped with radicchio or chicory with blue cheese, walnuts or pecans, and honey. In the summer, figs and fresh basil are a lovely addition.
The flatbreads only need an hour or two to prove and roughly six minutes cooking time, so a speedy option for when you need a quick bread.
Due to the additions of the figs and pumpkin seeds you may find the dough more delicate to handle and prone to tearing, so handle gently when shaping into flatbreads. Don’t worry if you do tear the dough though, you can always cover any small holes with the toppings!
Makes six small flatbreads, or three larger ones
Weigh the flour into a large mixing bowl, and add the dried yeast and salt and combine.
Pour in the water and combine to make a soft dough.
Knead the dough until it becomes soft and firm, place in a bowl, cover, and leave to rest in a warm, draught free place for 1-2 hours, or until doubled in size.
Divide the dough into equal sized lumps for the amount of flatbreads you want to make.
Heat a heavy griddle pan brushed with melted butter (or olive oil if you prefer).
Working with each lump of dough one at a time, use your hands to shape them into flatbreads, roughly 2-3mm thick. Place them in batches in the pan and cook over a medium-high heat until the dough starts to puff and bubble. Turn it over and cook the other side, until there are no bits of uncooked dough left. This will take approximately 3 minutes each side.
You may need to cook the flatbreads in batches, so keep the cooked ones warm under a low grill or a preheated oven.
Serve with toppings of your choice.