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  • Writer's pictureYiannoulla Burness

Savoury Flatbreads

These hand held flat breads are bursting with flavour. The bread is light and tender with an added pinch of turmeric for a yellow hue. Topped with ingredients familiar to the Middle East and Mexico.

Za'atar a middle eastern flavour consisting of blends of savoury dried herbs (oregano, thyme and or marjoram) sumac for sourness and toasted sesame seeds. Topped with pine nuts for added crunch .

Chipotle and paprika powders for a Mexican flavour topped with roasted capsicum, onion and olives.

These flat breads are best eaten within a couple of days, while they are fresh and soft.

Delicious eaten on their own or add as part of your meal.


EQUIPMENT

Free standing mixer


INGREDIENTS FOR THE DOUGH

7g - 1/1/2 teaspoons active dried yeast

5g - 1 teaspoon sugar

170ml Luke warm water

250g plain bakers flour

70g wholemeal bakers flour

15g soy milk powder

1/8 teaspoon turmeric

2.5g salt

45ml grapeseed oil

45ml extra virgin olive oil



ZA'ATAR TOPPING

1 tablespoon za'atar blend mixed with 2 tablespoons

extra virgin olive oil

2-3 tablespoon pine nuts

Salt flakes


MEXICAN TOPPING

1 teaspoon chipotle

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt flakes

Garnish - roasted capsicum, onion and olives


METHOD

(1) Place lukewarm water in a small bowl, add sugar and dried yeast, whisk together and set aside until it starts to foam and bubble.

*In the bowl of a freestanding mixer add flours, milk powder, turmeric and salt, with dough hook in place mix to combine.

*Next add the yeast mixture followed by both oils.

*Turn speed to 1 and mix until ingredients come together add more water a little at a time if the dough is too dry.

*Increase speed to medium and continue mixing for another 5 minutes.

*The dough should be soft to the touch and a little on the sticky side.



(2) Remove dough and form into a ball. Place in a lightly oiled bowl give the dough a couple of turns so it is coated with the oil.

*Cover with plastic wrap or a clean tea towel and set aside until dough has doubled in size approximately one hour depending on room temperature.

*Once the dough has risen tip it out onto a clean work surface.

*Take portions of the dough weigh to measure 45g each, roll into balls and place on a sheet of baking paper cover with a tea towel and rest 20 - 30 minutes until risen.




(3) Line a baking tray with baking paper, take one dough ball at a time place on the tray, with your fingers gently press down on the ball and flatten pressing it out to form a disc.

*Make sure to leave enough space between each one as they will rise when cooking.

Option (1) Add 1 - 2 tablespoons of za'atar topping to centre of disc and spread out leaving a space around the edges. Top with pine nuts and sprinkle with salt flakes

Option (2) Add 1 -2 tablespoons of the Mexican topping to centre of disc and spread out leaving a space around the edges. Top with roasted capsicum, onion and olives, then sprinkle with salt flakes.

(4) Bake in oven set at 180 degrees Celsius for 20 minutes or until light golden brown. *Rotate tray half way through to ensure even cooking.

*Remove from oven and place bread on a wire cake rack to cool.


Store any left over flatbreads in an airtight container.








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