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| Middle Eastern-style Flatbread |
This recipe makes soft, delicious flatbread in no time at all - no fancy mixers, just active yeast granules and raw ingredients.
Ingredients: (makes 4 side-plate size pieces, double for 8)
- 1 tsp active yeast granules
- 1 tsp sugar
- 1/2 cup warm water (not hot)
- 1 tsp olive oil + extra for drizzling around rising bowl
- 1 good tablespoon dollop of plain natural or Greek yoghurt (optional)
- Approx 1.5 cups plain white flour
- Extra flour for dusting
Method:
Place the sugar, yeast, and warm water in a large bowl and leave it undisturbed for 20–30 minutes, or longer if needed, until the mixture has bloomed.
Add the olive oil, salt, and yoghurt (if using) and mix gently to combine.
Add about 1 cup of flour and use a knife to mix until a crumbly dough forms.
Turn the dough out onto a lightly floured surface and knead for 3–4 minutes, pressing and folding it with the palms of your hands. Gradually add the remaining flour, a little at a time, until the dough becomes soft and no longer sticky.
Drizzle a little oil around the inside of the bowl and return the dough to it. Cover and leave to rise for about an hour.
Heat the oven to its highest temperature. Move an oven rack to the lowest position and place a tray inside to heat up. The tray doesn't need greasing.
Once the dough has risen, turn it out onto a lightly floured surface and give it a quick knead—15–20 seconds is enough.
Divide the dough into four equal pieces and roll each into a smooth ball. On a floured surface, use a rolling pin to roll each ball into an even round about 15 cm in diameter. They’ll look slightly fluffy and soft.
Place one or two rounds at a time onto the hot tray. They'll puff up and take on a light golden color in spots when ready. This happens quickly - usually within a minute or two - so keep a close eye on them to prevent overcooking (see image for light browning). The bread is ready as soon as you see a few pale, lightly browned spots. Remove it straight away. Any longer and it will turn hard and crisp instead of staying soft and fluffy.
Using tongs, lift each piece from the oven tray to a cooling rack and continue with the remaining rounds.
To keep them warm, tuck the cooked breads inside a folded tea towel on the cooling rack until ready to serve.
Serving suggestions: Harissa Kofta with pickled red cabbage, with scrambled eggs and avocado, burrito bean filling.