Selfish lunch
The easiest three ingredient flatbread
It’s lunch. Eat what you want. Most other meals might be at the mercy of someone else’s wants or needs, so why not be selfish? Take a break for yourself, not a break from work to do all the other things on that ever-growing list of things to do at this time of year. Eat whatever weird and wonderful thing you like to eat that no one else does. There’s no judgement. And, if like me, you work from home, there’s no one rolling their eyes if you stink out the office kitchen or leave your strange-looking bowl of whatever that is on the side.
No matter how strange or how simple, lunch can be a ritual if you want it to be. Shape your day around a satisfying pause. Stop and nourish yourself. Distract yourself. Reset. Rest. It’s never a waste of time.
Enjoy every aspect. The preparation and plating. The sitting, eating, thinking. The gazing out of the window at the rain.
Three-ingredient flatbread
Today I wanted something simple. Simple but good. Simple but satisfying. Simple but selfish. A tiny bit of time for myself in the kitchen. Hands in flour. Feet on the floor. A tub of homemade houmous in the fridge, so my three-ingredient flatbread it is.
I promise you, this flatbread is so easy, so simple, and so good, that you might find yourself making it on repeat in your kitchen too.
Ingredients
(makes one flatbread)
80g self raising flour
Kefir or natural yoghurt
Flaky salt
Optional extras: butter for cooking and coating, herbs or spices for flavouring
To make
Weigh out the flour into a bowl and add a generous pinch of salt.
Gradually add the kefir/yoghurt to the flour, little by little while you stir to bring it together as a dough. I can’t give measurements for this, as it will depend on whether you’re using kefir or yoghurt and how thick they are. But just know that you can add a little more flour if you add too much kefir, it will be fine!
Knead the dough into a ball and leave it to rest for a few minutes while you make a cup of tea.
Put a skillet or frying pan on to heat up.
Roll out the dough (or pat out with your hands) on a lightly floured surface, making a flatbread shape. You can add any flavourings to the dough at this point. I’ve added in chilli flakes and paprika. Nigella seeds make a great addition nudging this flatbread more towards naan territory.
Add a small amount of butter to the medium heat pan and then cook the flatbread for a few minutes on each side until the dough is cooked through.
Serve while still hot. I’ve served mine with houmous topped with sun-dried tomatoes for a very satisfying and simple lunch.