This flatbread recipe is super easy and a great accompaniment to houmous or wrapped around grilled lamb and tzatziki. To keep the flatbread soft, cover it with a tea towel after cooking to steam it for up to 5 minutes and then enjoy!
Ingredients
- 150g Plain Flour
- 100g Spelt Flour
- 7g Dried Yeast
- 1 Tsp Caster Sugar
- 1 Tsp Salt
- 150ml Warm Water
- 1 Tbsp Vegetable Oil, plus extra for brushing
Directions
- In a large mixing bowl, use a cutlery knife to stir together the flours, yeast, sugar and salt. Add the tablespoon of oil to the warm water and stir. It won’t dissolve into the water completely.
- Pour the liquid over the dry ingredients in the bowl and stir until the dough starts to form. Use your hands to bring the dough together.
- Lightly dust a clean work surface with flour and knead the dough until smooth. (About 5-10 minutes).
- Wash the bowl out and lightly grease with oil. Place the dough into the bowl and cover with lightly greased cling film. Leave to rise for about an hour.
- Preheat the grill to its highest temperature.
- Divide the dough into 4 or 6 pieces and roughly knead each one individually on a lightly floured work surface. Use a rolling pin the roll the dough to 1/2 cm thickness.
- Use the oil to grease a couple of baking trays and place the breads on top. Lightly brush each with more oil.
- Place under the grill for 2-3 minutes. Remove from the grill – they should be soft and pillowy. Cover with a tea towel to soften more if necessary.
