Since quarantine has got us all manically baking, introduce this simple flatbread recipe to your kitchen. Serve alongside yesterday’s Baba Ganoush, or use as a side for a curry and don’t forget to consider the recipe variations!
Created by Assistant Kitchen Manager Neill
INGREDIENTS
Serves 4 // 30 minutes to prep, 2 hours to prove, 15 minutes to cook
500g Plain Flour
200ml Lukewarm Water
1 tsp Salt
7g Sachet of Dried Yeast
Splash of Olive Oil
Variations -
Add some extra flavour to the dough by adding one of the following combinations:
Onion Seeds
Garlic & Coriander
Honey
METHOD
1. Put your dried ingredients in a large bowl and then add in the water gradually, until the dough starts to come away from the sides of the bowl.
2. Turn out onto a lightly floured surface and knead for 10 minutes.
3. Put the dough in a greased bowl, cover with clingfilm or a damp towel and leave in a warm place until the dough has doubled in size. This should take 1-2 hours.
4. Tip out the dough onto a floured surface and roll into ping pong sized balls. Leave to rise for another 15 minutes.
5. Put a heavy based frying pan on a high heat.
6. Roll a piece of dough out as thin as possible. Place in the hot pan. When the dough starts to puff up, flip it over and cook for another 2-3 minutes. There should be a few browned spots on side.
7. Repeat with the rest of the dough, keeping them warm underneath a clean tea towel.