Flat Breads
A great flatbread can really make the difference to a meal. This is a go-to recipe which produces beautifully fluffy flatbreads. Make a large batch and freeze them, they can be heated from frozen in a warm oven in minutes. Perfect for dipping in some humous drizzled with harissa.
You'll never want to eat a supermarket pitta again.
Ingredients:
- 500g Strong Bread flour
- 300g Water
- 50g Thick Greek Yoghurt
- 7g Dried Yeast
- 10g Salt
- Splash Of Extra Virgin Olive Oil
Measure out the water and dissolve the yeast. Add the dry ingredients to a bowl then pour in the water and add the yoghurt and oil. Mix lightly together (or use a mixer to knead) and then once combined, turn out onto a worksurface and knead until smooth and elastic.
Cover and leave to rise until doubled in size then divide into 8 equal parts, roll into balls and allow to rest for 10-15 minutes. Oil the work surface with a little olive oil. Roll out as thin as you can.
Preheat the oven and a large dry frying pan. One by one place a rolled out flat bread in the pan until bubbles start to form on the top, pop into the oven for a minute of two. You will see the bread balloon. Remove and place the pan back on the heat. Flip the bread and cook on the other side until lightly browned. Remove onto a cooling rack covered with a clean towel while you cook the rest. These bread freeze very well and can be heated back up in a couple of minutes in a warm oven.
