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About the Recipe
This is the flatbread that pops up in nearly every Frugal Mandy plan because it’s cheap AF, takes ten minutes, and turns scraps into dinner. No yeast, no stress, no “chef energy.” Just real life sorcery.
Ingredients
Preparation
In a bowl, mix flour + salt.
Add warm water gradually until a soft dough forms. (If using yoghurt, add it here.)
Knead lightly for 20–30 seconds until smooth.
Divide into 4–6 balls.
Roll each one thin.
Heat a pan with a tiny splash of oil.
Cook each flatbread 1–2 mins per side until bubbly and golden.
Brush with butter or leave plain.
Plain flour – 1 cup / 150 g / 5.3 oz
Warm water – ½ cup / 120 ml / 4 oz
Salt – ½ tsp / 3 g / 0.1 oz
Oil for cooking – 1–2 tsp / 5–10 g / 0.2–0.3 oz
Optional upgrades:
Yoghurt – ¼ cup / 60 g / 2 oz (makes softer, fluffier)
Herbs/garlic/onion powder – ½–1 tsp
Butter to brush after cooking
