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Seasoned Flatbread to tear and share and dip and scoop

For the BBQ, griddle or frypan, great with curries and d

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Ingredients

  • 500g strong white flour
  • 1flat tbsp quick yeast
  • 300 - 400ml warm water
  • 1tsp sea salt
  • 4tbsp extra virgin olive oil
  • Seasonings 2 tsps toasted crushed seeds and spices  - try cumin, fennel or poppy seed and cardamon or chopped sun dried tomatoes plus a handful of chopped herbs try coriander or parsley & tyme or basil
  • 2 salad or spring onions finely chopped
  • Hot fry pan or griddle or BBQ

Method

  1. Mix and knead Dough : mix salt with flour , add yeast , add olive oil and 200ml water .adding more water to work it together to a ball of soft dough.
  2. Try not to add more flour, its better for the dough to be wetter
  3. Turn onto board and knead until dough is smooth and elastic - 5 to 8 mins.
  4. Place dough in oiled mixing bowl , cover with clingfilm and leave in warm spot to double in size - about 1 hour
  5. knock back the dough and knead lightly
  6. Add seasonings - sprinkle over the dough , fold over edges and knead into the bread for about 3- 4 mins to achieve an even distribution. 
  7. Roll the Dough . Cut off pieces about  the size of a satsuma and using a little extra flour , roll out the dough to form very flat breads , pitta bread size , about the thickness of a 50p and 15cm long .
  8. Cook the bread. Have a hot pan , griddle or BBq ready. Cook the bread for 1- 2mins without touching , until bubbles form on the surface. turn over and cook for a further 1 -2 mins . Cook in batches and keep warm until needed.    

Credits

Thanks for this recipe to ....

Added by: Sue Richardson


Tags: Flatbreads

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These came out really well. I used Shipton Traditional Organic White and 325ml of water. I tried a variety of seasonings - favourite was sun dried tomato, olives and corriander, but you need to cut them up small so you can roll them out flat enough! Also, beware of the pan getting too hot, by the end of the session they were getting a little burned. A new thing for me and definitely something I'll try again.

Web Master - webmaster 14 May 2012

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