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The joy of flatbread



Lisa was the first person to discover the flatbread recipe from the Moro Cookbook (See Turkish Chopped Salad)
This recipe is the easy version and is cooked on top of the cooker in heavy non-stick frying pan or flat griddle pan.
I made it twice over the weekend, once to go with the fabulous aubergine and red pepper salad (also elsewhere on the blog) and on the other occasion we had it with a fish curry.

Makes approx 8 breads.

260g unbleached strong white bread flour
1/2 tsp fine sea salt
1/2 level teaspoon dried yeast
200ml tepid water
2 tbsp olive oil

Preheat the oven to 230C/450F.

Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water. Now pour the water into the flour, a bit at a time, while mixing. When all the water is added, now add the oil, mix in and knead well. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Let it rest for 20 - 30 minutes covered by a tea towel.
Roll the dough into a sausage shape and then cut into into eight even pieces. Now roll into balls.
On a generously floured surface roll each ball to 3-5mm thick ovals. You should have pieces about the size of a pitta bread.
Now put onto your pre-heated griddle pan or frying pan for about 4 or 5 minutes. Keep an eye on them turning after two or three minutes.
Each bread should partially bubble up and colour slightly yet not be totally crisp.
keep warm as you prepare the others.

I have also been experimenting with adding Chilli flakes and fennel seeds when rolling them out ... rather good I think ... could work well with cumin seeds, mustard seeds, sesame, caraway ....etc etc .... could also fold fresh herbs like coriander into the centre .... go mad
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