Low Protein Flat Bread

A recipe is quick and as tasty this one is always a winner in our household. These flat breads look and taste similar to a Naan bread, we usually serve it straight from the pan with some butter which melts onto it happily. Keir adores these. Sometimes we make them in fun shapes using cookie cutters to make them more fun. They are great for lunch packs or picnics.


250g Loprofin Mix
25g hard white fat/ butter (we use Trex)
1 sachet of dried yeast (you should find one inside your Loprofin Mix box)
1 tsp salt
1tsp sugar
200ml low protein milk
olive oil or vegetable oil for frying


Step 1: Rub the fat/butter into the Loprofin Mix with your fingers until it resembles breadcrumbs. Mix in the yeast, sugar, salt and Low Protein Milk until you have a soft dough.

Step 2: Cover and rest the dough somewhere warm for 15 minutes.

Step 3: Divide the dough into 8 small balls and roll out a disc shape.

Step 4: Add 1 tbsp oil in a frying pan and heat. Add the flatbread discs and cook each side for 1 -2 minutes until the flatbreads are golden brown.

TIP: These flatbreads best eaten fresh but can be kept in a plastic bag for couple of days or can be frozen. You can also flavour the dough with any of these: cumin, coriander, cinnamon & sugar etc


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