Flatbread are simple to make and taste delicious. The dough can be frozen and used when required. (It defrosts in seconds from the microwave).
Add cumin, coriander or almond flour to add more distinctive flavours.
Originally served with Lamb Koftas.
for the flatbread [servers 2] :
125g plain flour
2 tsp olive oil
1 tsp salt
5 g dried active yeast
75 g luke warm water
for the flatbreads :
1) Mix the water and yeast in a container and leave for 15 minutes to go frothy
2) Sieve the flour into a mixing bowl. Make a well in the middle and add the olive oil. Sprinkle the salt around the edge of the bowl.
3) Add the yeast in the mix, and using your fingers mix well - till all the flour has been incorporated from the sides.
4) Sprinkle a little flour on a work surface and knead well until the dough is smooth and springy.The best technique is to push the dough away and then roll back. Turn 90 degrees and repeat.
5) Place the dough back in the bowl and leave for an hour or so until doubled in size.
6) When doubled, roll into a ball and divide into 4.
7) Roll each piece into a ball. Now flatten with your fingers, before rolling with a rolling pin. Aim for 2 mm thick.
8) Place a heavy frying pan on a high heat.
9) When the pan is very hot, add the first flatbread. Cook for 2-3 minutes. The flatbread will puff up. The flat bread is ready to turn over when a good colour has been achieved on one side (keep peeking!). Flip and cook for a further 45 seconds.
10) Place on a plate and cover with a tea towel. Repeat for the other 3 flatbreads.
Activate the yeast
Prepare the flatbread ingredients
Add the yeast
Mix well - until all the flour from the side has been incorporated
Once smooth and springy, leave to prove for an hour
Yup - that has doubled in size !!
Divide into four equal size balls
Roll out to about 2 mm thick
Fry in a dry frying pan on a very high heat
Flatbreads kept warm under a tea towel