These light, crisp flatbreads are very quick and easy to make and are a healthy accompaniment to a cup of tea or coffee, or as a mid-morning snack. They are glazed with sugar, which you roll them out with, which gives them a nice sheen when they’re baked.
- 400g Plain Wholemeal Flour
- 50g Oat Bran
- 1 tsp Salt
- 1 tsp Mixed Spice
- 2 tbsp Rapeseed Oil
- 140 g Currants
- 200-225 g Milk
- 150 g Caster Sugar
To make the flatbreads:
- Put the flour, oat bran, salt, mixed spice and currants into a large bowl and mix roughly with one hand.
- Gradually add the milk to the dry ingredients, bringing everything together with your hand. Only add enough milk to combine the ingredients – stop as soon as they start to resemble dough. Too much milk can make the mixture too sticky to work with.
- Tip the dough onto a lightly floured surface and knead for a minute or so until the ingredients are well incorporated and it is smooth and even.
- Divide into four pieces (I used a Scottish scraper for this), and flatten each one into a disc, roughly 10cm in diameter.
- Wrap each disc in cling film and place in the fridge to chill for around 45 minutes. If you are in a rush, you could put them in the freezer for 15-20 minutes instead.
- Preheat the oven to 200 degrees Celsius and line two baking trays with parchment (these will be baked in two batches).
- Once chilled, take a piece of greaseproof paper from one of the trays. In the centre, place a small mound of around a quarter of the sugar and place your disc of dough on top. Roll out evenly, turning a quarter turn after each roll, until the dough is about 2mm thick (the thinner you roll your flatbreads, the more crisp they will be!).
- Pierce the dough with a fork at roughly centimetre intervals all over. This prevents areas of the dough bubbling up, which can lead to an uneven bake.
- Once you have rolled out two discs (the other two can remain in the fridge/freezer until needed), carefully lift the greaseproof paper containing the prepared dough back onto the trays and bake for 8-9 minutes, swapping the two trays around mid-way through baking.
- Cut into slices whilst still warm and then cool the pieces on a wire-rack.
- If the flatbreads are slightly pale in colour, or if they aren’t as crisp as you would like, you can place them (once cooled) back into the oven on their racks at 130 degrees for a further 15-20 minutes. This way they will be super crisp!
Enjoy! Don’t forget to let me know how you go making these!