Homemade Flatbreads with Parsley and Chili Flakes

• Ensure the milk and water are warm, not hot, to properly activate the yeast.
• Adjust the chili flakes to suit your spice preference.

Nutritional Benefits:

• • Carbohydrates: Provides energy.
• Healthy Fats: Olive oil adds beneficial fats to the dish.

Dietary Information:

• Vegetarian: Suitable for vegetarians. For a vegan version, use plant-based milk.

Storage:

• • Store leftover flatbreads in an airtight container at room temperature for up to 2 days.
• Reheat in a pan or microwave before serving.

Why You’ll Love This Recipe:

• • Simple Ingredients: Made with basic pantry staples.
  • Versatile: Can be enjoyed with various toppings and sides.
• Perfect for Any Meal: Ideal for breakfast, lunch, or dinner.

Frequently Asked Questions (FAQ):

1. 1. Can I make the dough ahead of time?
      • Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling out and cooking
2. 1. Can I use whole wheat flour instead of plain flour?
      • Yes, whole wheat flour can be used, but the texture may be slightly denser. You may need to add a bit more liquid if the dough feels too dry.
   2. What can I use instead of parsley and chili flakes?
      • • You can customize the flavor by using other herbs like cilantro, basil, or thyme, and spices such as garlic powder, cumin, or paprika.
   3. How can I make these flatbreads gluten-free?
      • Substitute the plain flour with a gluten-free flour blend. The texture might vary, so adjust the liquid ingredients as needed.

1. Can I bake these flatbreads instead of cooking them on a stovetop?
   • Yes, you can bake the flatbreads in a preheated oven at 200°C (390°F) for about 10-12 minutes until they puff up and are golden brown.
2. How do I prevent the flatbreads from drying out?
   • Brush the flatbreads with olive oil immediately after cooking, and store them in an airtight container to keep them soft.