My four kids came storming in from outside and just about yelled in chorus ‘I’m starving!’
Luckily for me I had predicted the deathly hunger my children would be feeling after spending the afternoon outside chasing each other around and I was prepared!
I plonked a big plate of cinnamon and raisin flat breads down in front of them and watched them devour them.
These sweet cinnamon and raisin flat breads don’t look all that pretty, but they taste great!
You can make them with or without raisins or sultanas – they are easier to roll out without them, but they taste so good with them – and you can add other dried fruit if you like (dried cranberries are good too).
This recipe doesn’t use yeast, so there is no waiting for it to rise, and while it is better if you give the dough a good knead and then leave it to rest in the fridge for a while, you can scrimp on both those things and it will still work out just fine.
You’ll need a fair bit of extra flour to roll them out, and don’t worry about the weird shapes, they taste great no matter how they look!
Sprinkle them with a little extra cinnamon sugar and eat them while they are warm!
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures you can download my handy dandy kitchen conversion cheat sheet here.
Looking for a plain flat bread recipe?
You can find our super easy, no-yeast flat bread recipe here.