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Flatbread with butter and fresh thyme
Side Dish

Flatbread with butter and fresh thyme

Golden flatbreads pan-fried in butter and sprinkled with fresh thyme. Crisp at the edges, soft in the middle — good with soups, stews or as a simple side.

TraditionalEverydayOutdoorSnackSide DishStandard
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Rate:
1.0 (1)
25 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Dough

    • 10.6 oz plain flour
    • about 0.6 cup lukewarm water
    • about 1.1 oz butter (melted)
    • 1 tsp salt

  • For frying and serving

    • 2 tbsp butter for frying
    • 2 tbsp fresh thyme (chopped)

Instructions

  1. 1

    Make the dough

    1. Mix flour and salt in a bowl.
    2. Add lukewarm water and melted butter.
    3. Bring the dough together until smooth and pliable.
    5 min
    Bowl
  2. 2

    Divide and roll the flatbreads

    1. Divide the dough into 6 equal pieces.
    2. Roll each piece out on a lightly floured surface to about 3 mm thickness.
    10 min
    KnifeCutting Board
  3. 3

    Fry the flatbreads

    1. Heat a pan over medium heat and add a little butter.
    2. Fry the flatbreads one at a time, 1–2 minutes per side, until golden and lightly crisp.
    15 min
    Medium heat
    Pan
  4. 4

    Add butter and thyme

    1. Brush the flatbreads with extra butter while still warm.
    2. Sprinkle with fresh thyme and serve straight away.
    3 min

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Details

Nutrition

Calories

210kcal

Protein

5g

Fat

9g

Carbs

28g

Serving Size

70g

Dietary

Allergens

GlutenDairy

Restrictions

  • Contains Gluten
  • Contains Dairy

Serving

Suggestions

  • • Serve the flatbreads warm – they are best the same day.
  • • Perfect with soups and stews, or as a snack with extra butter.

Drink Pairings

  • • Glass: Water or lemon water

Side Pairings

  • • Soups and stews
  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Warm in the oven before serving.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Can be frozen baked or unbaked. Bake straight from frozen at 200°C for 25 min.

Reheating

  • • Oven: Warm at 180°C for 10–12 minutes until heated through and crisp. (180°C)

Tips

Preparation

  • • The dough can be made ahead and rested in the fridge.

Cooking

  • • Fry over medium heat so the breads colour without burning.

Serving

  • • Serve with extra butter while still warm.

Variations

Flavor

  • Add finely chopped rosemary together with the thyme
  • Stir 1 crushed garlic clove into the butter for brushing

Health

  • Use half wholemeal flour
  • Replace some of the butter with oil

Method

  • Pan-fried

Toppings

  • Flaky salt
  • Sesame or poppy seeds

Author

M

Michael

Nordmad – mad med varme hænder og nordisk ro.

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Comments

Author

M

Michael

Nordmad – mad med varme hænder og nordisk ro.