This is my own recipe and one I’ve tried and tested. If you want to make them quickly, then there is no need to let the dough rest for longer than 15 minutes.
If you want a more developed (sourish) flavour, then leave to rise for 2 hours or overnight. Once it’s made, you can even freeze the dough for up to a month. If freezing, defrost in the fridge but allow the dough to come up to room temperature before shaping.
Fast (or slow) flat breads
These flat breads are easy to make and very versatile. The dough can also be used to make thin and crispy pizzas.
- 600g of plain white flour (yes that’s right, just plain stuff!). You can mix 400g of plain with 200g of strong white bread flour if you want a chewier dough, but I prefer the lightness of just plain flour. If you do mix it, you will need to leave to prove.
- 7g of instant yeast (14g if using fresh)
- 15g of sugar (caster is best)
- 10 – 15g of salt
- 200 – 250ml of slightly warm water (you may only need to use 200ml, but it depends upon the apsorbtion rate of your flour – If you use a mix of plain and strong flour you will need all 250ml).
- 1Tbsp of olive oil (not extra virgin)
- 200gm of thick plain yoghurt
- Semolina flour (for rolling).
Optional 15g of nigella seeds, or 15g of fennel seeds, or 15g of dried mixed herbs
- Put the yeast and sugar into a bowl with 50ml of the water and leave for about 10 mins (until it’s frothy). Now I always wondered what the heck that meant in a recipe book – so when your mixture looks like the image below, it’s ready!
- Combine all of the dry ingredients in a bowl (including any optional seeds, I’ve used Nigella seed – note though that if your using cheese, you may need to add this when you are kneading the dough).
- Mix the ingredients together and then work in the olive oil and yoghurt. You can do this in a stand mixer if you have one – if using a stand mixer just mix on slow. If mixing by hand, use a wooden spoon at this point.
- Stir in enough warm water to make a fairly sticky dough. Again if using a stand mixer keep it on slow.
- Add in any seeds at this point.
- If using a stand mixer mix on slow for a few seconds then increase the speed to about 4 and mix for about 5 mins. If not using a stand mixer, bring the dough together (it will be quite sticky at first) in the bowl until it cleans the bowl. Then tip out onto the work surface and knead like the clappers for about 10 mins.
- If making the quick version – rest for 10 – 15 minutes. Then roll out to your desired shape. No need for a rolling pin, these hand stretch beautifully. You will need to put some semolina flour down to stop them sticking. Heat a skillet BBQ and cook for 1 – 2 mins on each side. If you want them to puff up then splash with water.
- If making the slower version – This dough actually improves with age. The quick version is lovely but, because we are adding yoghurt, you can leave this dough to prove for up to 3 hours, or even in the fridge overnight. The result will be a more rounded and slightly sour flavour. However long you are leaving it, make sure you cover it to avoid getting a skin. If you leave the dough to rest it will rise (see image below). Once you’ve left the dough for the desired amount of time. Roll out to your desired shape. No need for a rolling pin, these hand stretch beautifully. You will need to put some semolina flour down to stop them sticking. Heat a skillet BBQ and cook for 1 – 2 mins on each side. If you want them to puff up then splash with water.
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