Fluffy flat bread whilst on the go.
No oven required.


I made us a selction of hams and fresh bread the other night and Jo posted a picture on Facebook, well apparently quite a few people want to know the method of making the bread so here goes.

Ingredients needed.

  • 500g bread flour.
  • Half tea spoon of salt.
  • 2 teaspoons of yeast.
  • Warm water roughly 350ml
  • Extra virgin olive oil.
  • Your can buy some flours with the raising agent already in it like Lidl’s Ciabatta flour.


  • Freshly made bread, when the sun came out.Mix the flour and salt in a big pan.
  • Add some warm water to the yeast in a cup and leave for 5 mins to reactivate, If it’s the “Easy Bake” type yeast for bread makers miss this step and chuck it in with the flour and salt.
  • Mix the flour and yeast/water together.
  • Add enough extra water until the dough is very pliable, it will be sticky at first.
  • If it’s too wet add a little more flour and if it’s to stiff and a little more water.
  • Mix and knead like billy’o for 5 minutes or so.
  • Put a couple of tablespoons of olive oil in the pan or a bit more if you prefer.
  • Plonk the dough in the pan and cover with lid.
  • Leave to rise for an hour or so.
  • After it’s risen knock it back (knead it again for a minute) and mix in the olive oil left in the pan.
  • Put a little flour on the table and put a small ball of dough in it and press out into a circle with your finger tips or roll it out until it’s thin enough. Roughly 2-3mm thick. Actually using your fingers is best as you get different thicknesses all over.
  • Put on one side of the table once flattened & repeat until all the dough is used.
  • Heat a dry frying pan and place the first flattened circle of dough in and dry fry on a medium heat for a couple of minutes. (You can also use the Cadac BBQ with hotplate too if you have one)
  • It will start getting big bubbles on the surface but leave it until the bottom is slightly brown, turn it over and leave for another minute.
  • Put the hot breads on a cooling rack or grill tray to cool.


The amounts don’t have to be exact but you must leave it to rise in the pan until the dough roughly doubles in size. I usually let it rise on the dashboard as it’s warm there.

Once the breads are cooked and have cooled, just cover them with a tea towel until your ready to eat.

The same dough can be used for pizzas, nan breads, pittas. Make it a little thicker and cook in the first pan with the lid on for focaccia style bread just cook it on the lowest heat on both sides or fry some garlic in olive oil and dip the bread in or pour a little on top and you have garlic bread.

You can make it with white flour and roll it in another flour for different textures and tastes, try wholemeal flour or semolina for flattening or rolling it out in. The semolina one is especially good for pizza bases.

The dough can be kept in the fridge once made so you can use it over a couple of days.

It’s miles better than the crap flat breads they sell in supermarkets and even most bakers, Plus it’s very cheap to make and dam tasty too.


Author: "Travels with Harry Hymer"

Me and Him and Hetty like adventures ..We spend most of our summers sailing Now a little elderly for big boat racing and have turned to Radio Controlled Yachting competing nationally and even internationally ..I have travelled to many countries in my other life BJ (before John)lots of Indian backpacking trips. Panning gold in the Yukon..Pacific island hopping ..Far east and so on ..John won't go to India but I managed to get him to Morocco and Sri Lanka but didn't expect a Tsunami.

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