This is probably one of the easiest recipes and can be used with some of your favourite foods like dips, meats or a wholesome salad. You will never use shop bought flatbreads again once you have tried this. It is so easy to make and worth the little extra work.
You can use it with any herb of your liking or even try adding olives or parmesan to the mix, the options are endless.
Recipe adapted slightly from Food52.
- • 3 cups flour, bread or all-purpose
- • 1 tsp salt
- • 1 tsp instant yeast
- • 1¼ cups warm water
- • ¼ cup extra-virgin olive oil, plus more for brushing
- • Flaky salt, for finishing
- • 4 cloves of garlic, minced
- • 2 Tbsp chopped rosemary, parsley or any herb of your choice
- • Olive oil
- • Flaky sea salt
- In a large bowl stir together the flour, salt and yeast.
- Make a well in the middle of the bowl and add the warm water and oil, stir until a floppy mixture forms.
- Use the dough hook, mix on a low speed for 3-4 minutes.
- If mixing by hand, turn dough onto a lightly floured surface and knead until the dough is soft and smooth, 6-8 minutes.
- Transfer the kneaded dough into a lightly oiled bowl, cover with a clean towel, and let it proof for 30-60 minutes, until almost doubled in volume.
- Mix the garlic and herbs with olive oil to form a runny paste, set aside.
- Preheat your grill, (or you could use a grill pan.)
- Divide the dough into 4 even pieces with oiled hands. Either with your hands or rolling pin, stretch the dough into a roundish shape. It does not have to be perfect. Brush olive oil on both sides of the bread.
- When the grill is ready, place the dough rounds onto the grill.
- Grill for 5 minutes or when the top starts to bubble and the bottom is golden, flip over and repeat.
- When done, brush with your herb paste whilst the bread is still hot and sprinkle with flakey sea salt.
- Enjoy warm.
Tips : See my recipes for Moroccan chicken kebabs and Balsamic-Pomegranate labneh to serve with these flatbreads.