For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

Once cooled, wrap tortillas in cling wrap and store in the refrigerator for up to one week.

For best results, use the brand 'Wooden Spoon' all purpose flour

For a sweet version of this bread, mix 2 tbsp sugar with 1 tsp water in a small bowl, then sprinkle the surface of the bread just before baking.

For crisp, cracker-like flatbreads, bake 8 minutes at 425°F, carefully flip and bake an additional 4 minutes. Size and thickness of breads will determine the amount you can bake at one time, as well as the time it will take to bake.

Serve flatbreads cut into wedges to serve with dips, use as a wrap or serve with our Salmon kebabs with coriander chilli mayonnaise, Curried cauliflower salad or Chipotle bean and corn salad (refer to the recipes on Cookidoo®).