Simple Flat Bread Recipe for Lughnasadh

Lughnasadh is upon us! Often this is one of those pagan holidays that feels a bit meh. It doesn’t have the buzz of Beltane or the languid luxury of Litha nor the festivity of Yule. I feel part of the reason for that today is so many people feel  far removed from growing  and harvesting food and food production methods so that the holiday doesn’t feel relevant to many withing the pagan community. The truth is though it should be more relevant than ever. When the UK government launch their bid to tackle obesity in the name or Covid19, we will be flooded with comments of well meaning ne’er do wells who pronounce that all we must do is buy a bag of apples instead of a packet of biscuits. Of course, it isn’t so easy as that and doesn’t account for the long hours people have to work for poor pay, so that when they come home they don’t have the time or effort to make healthy food from scratch. It also doesn’t account for the lack of confidence and know how in the kitchen. If you know how to make good food from scratch, you can stretch out good quality ingredients to make them go further.

Here then, I’ll share with you one of my favourite flat bread recipes. It’s so quick and easy and doesn’t require yeast nor the time required to make a traditional loaf. It’s also extremely versatile, you can serve it with almost anything. I like to roast a load of vegetables such as peppers, onions, garlic and tomato and sprinkle with a little grated cheddar and serve with the bread. Alternatively it makes the best of a cheap salad, or you can serve with curry instead of rice or use it as a cheap pizza base by spreading with a tomato puree or sauce and topping with vegetables and a sprinkle of cheese.

For this recipe you will need:

  • 200g of plain flour (you can use self raising if you want a fluffier texture)
  • 50 ml of water
  • A large pinch of salt
  • ground black pepper (optional)
  • dried herbs (optional and you can use whatever herbs you like the taste of)

Add all of the dry ingredients into a large bowl and slowly add water until you have a dough that isn’t too sticky. Separate the dough into equal portions, I usually get about 3 out of these amounts and roll them out on a floured surface until they are quite thin but not broken. Place a frying pan on medium heat and cook on each side for around five minutes until it is cooked, making sure you check it often to ensure it isn’t burning. And that’s it. Super simple and super tasty and will add to any meal for only a few pence. Why not give it a try this Lughnasadh and give thanks to the Corn Mother for what we have been blessed with.


Published by Emma Kathryn

Emma Kathryn practises Traditional British Witchcraft and Obeah and is also an initiate of Vodoun, a mixture that fully encompasses her heritage. She lives in the middle of England in a rural town where she reads tarot, throws shells and drinks copious amounts of coffee!

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