Flatbread dated back to Ancient Egypt and Sumer. In Ancient Mesopotamia (modern day Iraq) the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread.
Don’t worry about I going write about the whole history of flatbread. As its a Ancient recipe of course is going to be easy to make, simply because during Ancient City, food is essential and with simple ingredient, tools and method to produce fabulous bread like this.
My easy quick snack lunch inspired from the Ancient recipe of flatbread and leftover, I had enough sauce from the leftover of Italian Red Penne, then I quickly make some flatbread and wrap it with, boiled chicken fillet, leftover sauce, fresh lettuce. Even making the flatbread is very simple and easy.
- 200 g plain flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- water, to bind
- pinch of salt
- To make flatbread, mix the dry ingredients together and add water until firm dough had formed.
- Divide the dough into six and roll out the flatbreads thinly.
- Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.
For the filling simply click the link of Italian red penner and omitted the cooking for pasta. You can add whatever you like, it is very versatile, yet simple to make. One of my store cupboard dish as well.