Monday 9 December 2019

Forkful Flatbread

Bring the flovours of ourdoors inside by dusting off the trusty griddle pan...

With Aoife McElwain and Mark Duggan of

We're all about BBQs at forkful but if the weather doesn't permit we like to bring the flavours of grilled food indoors by dusting off our trusty griddle pan. We've put together a summer platter for you that works equally well when cooked on a BBQ or a stove, a griddle or a frying pan.


This recipe makes four little flatbreads but is easily doubled if you're cooking for a crowd.


175g self-raising flour

½ teaspoon of baking powder

1 teaspoon of cumin seeds

1 teaspoon of chilli flakes

Sea salt

100ml of warm water

Olive oil



1. In a large bowl, mix together the self-raising flour, baking powder, cumin seeds, chilli flakes and a good pinch of sea salt. Gradually add the warm water, working the ingredients together with your hands until a dough comes together.

2. Lightly flour a clean surface and transfer the dough onto it. Knead it for a few minutes until the dough is soft.

3. Divide the dough into four and roll into small balls. Use a rolling pin to flatten each piece into four, small rounds.

4. Heat some olive oil on your griddle or frying pan over a medium to high heat. Cook the flatbreads for about 8 minutes on each side, until golden and cooked through.

5. Serve your flatbread as a side to a salad or soup, or with our lamb koftas


First published in INSIDER Magazine, exclusive to Thursday’s Irish Independent

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent

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