Flat breads

This recipe is easy to make and produces fantastic tasting flat bread from a Moroccan recipe.

The dough can be made well in advanced, rolled out and cooked either in the oven or in a hot pan, BBQ or even on the coals themselves. It lends itself to being stuffed with ingredients like minced lamb, spinach & feta or roasted squash; or used a base for toppings.

450g Unbleached strong white flour.

Plus a little extra for dusting.

¾ teaspoon fine sea salt

½ teaspoon dried yeast.

300ml warm water.

2 tablespoons olive oil

Method

1. Place the flour & salt into a mixing bowl.

2. Dissolve the yeast in the water and pour into the flour a little at a time whilst mixing

3. When the water has been incorporated add the olive oil.

4. Kneed it either by hand or with a dough hook until the dough is elastic, firm & smooth usually taking 5 minutes.

5. Set aside in a warm place covered with a cloth to rest for an hour.

6. After the bread has risen either divide into 8 to 10 equal pieces rolling out with flour & a pin to a rough circle approx 3mm thick.

7. Transfer to a baking sheet that have been lightly floured, place in a pre heated oven

230ºC 450ºF Gas 8 and bake for 5-10 minutes.

8. Flatbread should partially bubble and colour slightly but not be too crisp.

OR

1. Heat a large frying pan over a medium to high heat.

2. After the bread has risen either divide into 8 to 10 equal pieces rolling out with flour & a pin to a rough circle approx 3mm thick.

3. Pick up the bread supporting it with your outstretched hand and place in the pan.

4. Cook until the bread starts to bubble and colour with brown spots. Turn it over & repeat on the other side.

5. The cooked bread should be pliable & soft, Keep warm in preheated oven or with a clean towel.

Or serve immediately.