SOFT, FLAVOURFUL & ABSOLUTELY DELISH FLATBREADS
Hot off the pan from making naan-bread, we wanted to do Middle East-type flatbreads for chicken shawarma. These we made a bit thicker, but you can easily roll them thinner if you want.
So easy to make - and incredibly good. Soft, pliable and the taste is amazing. This recipe makes 10 flatbreads of about 80 grams each:
- 400 g Buns & Brioche Mix
- 350 g lukewarm water
- 20 g fresh yeast
- 25 g oil
- 7 g salt
his can easily be made by hand with a sturdy silicone spatula.
Dissolve the yeast in the water. Mix in the oil
Stir in the flour mix and mix with the spatula. It’ll come together quickly and become a smoother dough.
Add the salt and mix for a few minutes more.
Leave to ”firm up” for about 5 minutes.
Measure up 10 balls of each 80 grams placing them under a wet/damp cloth so they don’t dry out.
Take the first ball and with a rolling pin roll out on a slightly floured surface (we use rice flour). You’ll need to turn it over and add a tiny bit of flour to make sure it doesn’t stick. We also use our trusted mini pizza peel to help. Once about 15-20cms (depending on how thick you want it) - place on a piece of baking paper, and place under a damp cloth. Now do the others - remember to flour them - and place them on top of each other with baking paper in between.
Leave to proof for 15-20 minutes).
Heat up a pan/skillet to 6-7 (out of 9) and take the first one (with the parchment paper). Flip over so the flatbread falls off the parchment paper. Bake for 45 seconds, then turn over. Bake the other side for 45 seconds. Turn over again and bake for another 45 seconds, and finally the last side again for a final 45 seconds.
Place inside a kitchen towel (cloth) and do the rest. Placing them in a towel will keep them warm, and also damp (they won’t dry out).
Once all are baked - rip, dip, eat or fill them with whatever you want and enjoy.
