Flatbreads

Unleavened bread is so easy to make, takes no time at all, and you can let your imagination run riot on herbs and spices.

This recipe makes quite crispy flatbreads, which are perfect for breaking up and using to scoop up dips, chutneys / marmalades, or the like. If you want a softer, more pliable bread to use with fillings, see my Flatbreads II recipe.

Makes: 5 large, crispy flatbreads

Ingredients

  • 250g strong white bread flour
  • Plain flour, for dusting/kneading/rolling
  • Fresh coriander leaf, a small handful, ripped up finely (no stalks)
  • Ground sea salt and black pepper, to taste
  • 4 tablespoons olive oil
  • 100ml (100g) warm tap water

Kit

  • One large mixing bowl
  • A dampened tea towel (wet it with hot water, then wring it out thoroughly)
  • Rolling pin
  • A large nonstick frying pan, or griddle
  • Cooling rack

Steps

  1. Measure the bread flour into a large bowl. Rip up some fresh coriander leaf, and grind over some salt and pepper to your taste. Make a well in the middle.
  2. Add the olive oil and warm water to the centre of the bowl. Gently stir with a fork, then mix with your hands until it comes together.
  3. Turn out the dough onto a lightly floured surface. Knead for 2 minutes, until smooth. Put the dough back into the bowl, cover with a dampened tea towel, and leave for 15-20 minutes in a warm, draught-free place to rest.
  4. Preheat your frying pan/griddle to a very high heat.
  5. Divide the dough into 5 equal portions about 80g each. Dust your work surface and your rolling pin with plain flour, and roll each portion out as thin as you can, and no larger than your frying pan/griddle can handle.
  6. Dry-fry one at a time, for 1 & 1/2 – 2 minutes on each side, until puffed up and browned. Remove to a cooling rack, and repeat until all breads are grilled.

Flavour Notes
Really, the sky’s the limit here (and whatever you have in your cupboard). Add any fresh and/or dried herbs you like, plus ground spices you think will make the flatbreads better for how you want to use them.

Attribution
I used Patrick Ryan’s flatbread recipe as a jumping-off point. You should add the spices/herbs of your choice but with the same ratio of flour/oil/water.

Advertisements

Let me know what you think ...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s