Mezze Flatbread

It’s easier than you think to make your own flatbread, and you won’t believe the difference in taste to the store bought variety!  This flatbread has no yeast, so if you’re not used to baking bread this is a great place to start. Add whichever spices you prefer at the end by sprinkling them over the top and rolling them into your dough before cooking ( I added cumin, red chillies, paprika and a good bit of sea salt) Make a double batch and freeze it for wraps and dips…

Flatbread recipe
Ingredients:
  • 300 grams (2 cups) of whole wheat flour (unsifted)
  • 1/2 tsp of salt
  • 50 grams (3  1/2 Tb )of  butter
  • 185 ml (3/4 cup) of milk
  • 1/2 Tb of olive oil
Flatbread Recipe Ingredients
Method:

  1. Combine butter and milk. Heat on the stove or in the microwave until butter is melted.
  2. Add the salt to the flour and pour the milk and butter mixture into the bowl.
  3. Stir everything together and knead a bit with your hands until a soft dough is formed. Add more flour if the dough is too sticky.
  4. Dust work surface with flour and knead dough for a few minutes.
  5. Wrap the dough in clingfilm and leave it to rest for 30 minutes.
  6. Break the dough into four equal pieces, roll into balls and roll each piece out with a rolling pin to about an 1/8th of an inch.
  7. Sprinkle any spices that you wish over the dough and give it one more roll with the rolling pin.
  8. Heat a heavy bottom pan on the stove top until it’s really hot. Add the olive oil. Cook the dough on each side for about a minute and a half.
  9. Remove and wrap the dough in a tea towel while you cook the other pieces.
Melt the butter into the milk.  You can do this on the stovetop or in the microwave.
Add the salt to the flour and pour the warm milk and butter mixture in. Give it all a good stir until everything is combined and knead it a bit with your hands.
Flatbread recipe
Dust your worktop with flour. Take the dough from the bowl and knead for a few minutes.  It doesn’t need much kneading. Add more flour if your dough is too sticky.

Now wrap your dough in clingfilm and leave it to rest for about 30 minutes. When the 30 minutes is up, break your dough into four pieces, and roll each piece into a ball.  Flatten each piece with your rolling pin, rolling to about an eighth of an inch.  The thinner you roll the dough the crispier your bread will be.  For a soft and pliable wrap keep the dough a bit thicker. Heat a heavy bottomed pan on the stove top until it’s really hot. Add your olive oil, let it heat for a bit and then add one flattened piece of dough.  The dough will bubble a bit as it cooks.  Cook for about a minute and half on each side.  Wrap the cooked flatbreads in a teatowel while you finish cooking the whole batch.  Enjoy!! 

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