PER SERVING | 115cals | PROTEIN 3.5g | CARBS 19g | FAT 2g | FIBRE 3g

Wholemeal mini flatbreads

SERVES 4 | PREP 15 mins | COOK 5 mins

Surprisingly easy to make, these wholemeal flatbreads will give you less of a sugar spike than the standard white and processed options. Eat in moderation on non-fast days to accompany curries and chillies, or use as wraps for your favourite sandwich fillings.

• 115g wholemeal plain flour, plus extra for rolling
• ½ tsp flaked sea salt
• 2 tsp olive or canola oil
• 75ml lukewarm water

COOK TIP

Make sure you do not overcook these flatbreads, so they remain soft and pliable.

1. 1. Place the flour and salt in a medium bowl, add the oil and rub it in with your fingertips. Stir in the water and knead for 1–2 minutes, or until the dough feels smooth and elastic.
2. 2. Turn the dough on to a lightly floured surface, divide into four and roll into small balls. Sprinkle the work surface with a little more flour and roll each ball very thinly, using a floured rolling pin, until they are around 17cm in diameter. Turn the dough regularly and sprinkle with a little more flour if it begins to stick.
3. 3. Place a frying pan over a high heat and, when hot, add one of the flatbreads. Cook for about 30 seconds, then turn and cook on the other side for 20 seconds. It should be lightly browned in small patches and look fairly dry, without being crisp. Press the flatbread with a spatula while cooking to encourage it to puff up a little and cook inside.
4. 4. Transfer the flatbread to a small plate, cover with a clean tea towel and keep warm while you make the rest.