We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Traditional Flatbread

A pretty traditional and straight forward recipe but I have seen this used in the middle east and it does produce very good, quick, results and with considerable ease.

Like this? Share it with your friends.


Report abuse

A pretty traditional and straight forward recipe but I have seen this used in the middle east and it does produce very good, quick, results and with considerable ease. I have made the measurements metric for convenience but any amounts in these ratios will work of course.

Ingredients

  • 500g white bread flour (also works well with 50/50 bread and plain flour)
  • 325ml warm water
  • 1.5 teaspoon salt
  • sachet of yeast or your preferred yeast agent in appropriate quantity

Method

Combine ingredients, mix and then kneed for 5 minutes until smooth.

Leave to rise - double the initial size is what to aim for, knock back.

Divide into approx lime/lemon (the fruit) sized balls and roll out flat (a few millimetres thick) using flour to stop sticking. Change the size depending on your preference and intended use. Little ones are great for bite sized nibbles or larger for a hearty wrap......middle sized for just in between the two :)

Decide if you want 'pockets' or 'flat'

  • Pockets: Leave the rolled out pieces for 5 minutes.
  • Flat: proceed to cooking straightaway, prick with a fork if you really want to make sure they dont form pockets.

Cooking

Heat a frying pan (non stick ideal) or flat griddle/pancake type pan on a high heat until really hot but dont use any oil.... we need it dry.

To get some idea of temperature... if it did have oil in (it hasn't though has it ?) it would be smoking.

Place one of the rolled out shapes onto the pan and leave for a minute or so.... flip it over. If it has browned and blackened in places then perfect, leave it that way up and cook the other side... if it isn't there yet simply flip back over for a bit longer. The blackened bits (as long as it isnt excessive) add a great deal to the flavour.

When cooked keep them stacked together and covered in a clean tea towel.

They are fantastic warm. The pockets can be used to stuff things into and the flats can be used as wraps.

They can be frozen and re-warmed but to be honest freshly made and hot is most definitely the best way.

Added by: happychappy2b


Tags: Flatbreads

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...