Use Panda Flour to make these lovely egg-free flatbreads.
This is essentially the White Panda Bread recipe, without the egg and with an increased water content. The result is very thin yet flexible flatbreads!
Looking for our ready-made, baked flatbreads? Click here.
Nutritional information (including 10g toasted sesame oil):
For the whole recipe, to divide by the number of flatbreads you make:
319 Calories / 15g Fat / 11g Carbs / 12g Protein / 42.8g Fibre
If making 3 large flatbreads, each will contain:
106 Calories / 4.9g Fat / 3.7g Carbs / 3.9g Protein / 14.3g Fibre
As with all UK labels, the fibre has already been deducted from the carb count.
100g Greek-Style Yogurt or Soured Cream
5ml Apple Cider Vinegar
60g Panda Flour™
½ tsp Salt
5g Bicarbonate of Soda
4g Fast Acting Dried Yeast (around half a typical packet)
Optional: Ghee or Toasted Sesame Oil to fry (small amounts - e.g. 5g for every couple)
Whisk the yogurt / soured cream, water & apple cider vinegar together.
Add the remaining ingredients to the bowl and stir. It will quickly form a dough.
Divide the dough into small doughballs - around 30g each. Or, for larger flatbreads, use around 60g per doughball.
Use a tortilla press or rolling pin to create your flatbreads. Use two sheets of greaseproof paper for either method. We flattened the doughballs in the tortilla press first, then used the rolling pin to make the flatbreads super thin.
Carefully remove the dough from the greaseproof sheets.
Heat a good non-stick pan over a medium heat. Add a dash of oil if needed.
Place the flatbread into the pan and allow it to cook on one side for a minute or so. Use a spatula to flip it over and cook on the other side to give it a nice golden colouring on either side.
Repeat the process until all of the dough has been used.
Storage: up to 4 days in the fridge. These can also be frozen - we recommend placing a sheet of greasproof paper between each one to easily remove them.