Simple flat bread recipe

Continuing in the vein of the last couple of weeks of Vintage Chef columns, this week’s recipe is designed to make the most of common ingredients, and give maximum reward for minimum effort with these incredibly simple flatbreads.

Last week, I wrote about the joy that baking can bring even in adverse circumstances, how it remained a source of solace to me in this brave new world. These flatbreads are joyful (warm, pliable, smoky from the griddle), but when I make them, I tend not to be seeking joy as much as stability. These flatbreads require so little: no yeast, no proving time, no kneading – they don’t even need an oven. And it takes – from bag of flour to stuffing it in your mouth – about ten minutes. Being able to make flatbreads so quickly, so easily, from just two ingredients, makes me feel in control, makes me feel safe, like I can provide for myself and those around me.