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!
- 2 cups plain flour
- 1 teaspoon baking soda
- 1 tbsp cinnamon
- 2 tbsp sugar (or honey or other sweetener)
- 3/5 cup raisins, sultanas or craisins (optional)
- 1 tablespoon olive oil
- 1 cup yoghurt
- water – if needed, enough to make a smooth non-sticky dough.
- butter for the pan
- cinnamon sugar (optional)
- In a large bowl combine the flour, baking soda, cinnamon, sugar, and raisins, and mix well.
- Make a well in the middle of the flour and add the oil and yoghurt.
- Mix the wet and dry ingredients together to form a dough. Add a little water (a tabspoon at a time) if it is too dry, or a little extra flour if it is super sticky
- Knead your dough on a well floured surface until it comes to together in a nice smooth, soft, ball.
- If you have time, put the dough back in the bowl, cover with cling rap and put it in the fridge to rest for 30 minutes, but if you don’t have time skip that bit.
- Form the dough into a long sausage and divide into 10-12 equal sized pieces.
- On a well floured surface roll the balls of dough out into rough circles. Once rolled out cover them with a damp cloth while you do the rest.
- Heat a fry pan large enough to accommodate your flat breads over a medium heat. A cast iron pan works great for this.
- Brush your hot pan with butter and pop a flat bread onto the pan. Cook for 30 – 40 seconds as the bread puffs up, then turn and cook the other side for 30 seconds or until both sides begin to brown.
- Pop cooked bread onto a warmed plate and cover with a cloth.
- Sprinkle with cinnamon sugar and serve warm.
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.