Flatbreads
A soft, versatile flatbread that is so easy to make. Great for mezze , hoummus and dips.
Equipment
- Electronic digital scales
- Rolling Pin
- Hand Whisk optional
- Pastry Card optional
- Pastry Brush
Ingredients
- 190 grams All purpose flour about 1 cup
- 2 ½ Tablespoons Fine polenta or fine cornmeal
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 200 ml Greek style or plain yoghurt about 6 3/4 ounces
- Olive oil as required
Instructions
- Gather and weigh your ingredients.In a large mixing bowl, whisk the flour, polenta, baking powder and salt to combine. Add extra's like spices, seeds or herbs if using. [Note 1]
- Stir in the yoghurt and 5 Tablespoons warm water. Using your hands, mix ingredients until it all comes together. [Note 2] Tip out onto a clean surface adding a dash of water if dry or a pinch of flour if too wet, and knead gently for 1 minute until it is a nice and pliable dough. Mould into a round ball.
- Pour a teaspoon of olive oil into a clean medium mixing bowl. Pop the ball of dough into the bowl, and roll the ball around in the oil, and cover with a tea towel for at least 30 minutes to rest.
- When you are ready to finish the flatbreads, remove the dough from the bowl, sprinkle some polenta on the work surface and gently knead the dough for a couple of minutes, then divide the mixture into 4 pieces, using your pastry card.
- Heat a skillet on medium/medium high heat and brush very lightly with olive oil from the bowl- just enough to "season" the pan. Too much and you'll have fried bread!!
- Oil your rolling pin and add more polenta to the work surface if required. Working with one portion at a time [keep the rest covered with the tea towel] roll out each piece into a round or oblong shape, about 5-6 cm thick [¼ inch]. Carefully place the rolled flatbread into the hot pan [Note 3] . Bubbles will start to form on the top, and when the flatbread is nearly covered in the bubbles [2 - 3 minutes] flip the bread to cook the other side. You'll have golden brown spots on both sides.
- Keep the cooked flatbreads in a clean tea towel until ready to serve. Serve warm or at room temperature.
Notes
Note 1. Add toasted pumpkin or fennel seeds; nigella seeds, herbs, spices, garlic - whatever takes your fancy that complements the ingredients you will use the flatbreads for.
Note 2. This mixture wants to be slightly wet. I like to get the surface ready and have some lukewarm water on the side and polenta to hand in case the mix requires either at this last stage.
Note 3. Roll up the prepared flatbread using the rolling pin, then unroll the flatbread onto the hot pan