This is a great recipe if you’re all out of bread for the next morning and can’t face the trip to the shops. Simply make the quick dough the evening before, leave in the fridge to rise overnight and then just roll out the next morning and bake for 10 minutes – and you have warm, fresh bread! Also if you can’t eat sesame then most fresh bakery bread is out of the question, so it’s lovely to be able to easily make your own instead.
I’m not sure if it’s a similar process to making pittas – these seemed to have pockets inside, but were just a bit fluffier than a usual pitta.
These also work well with any herb or spices, I added fresh thyme leaves this time… next time I may try sunflower seeds or even cumin seeds.
Flatbreads (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
makes about 10
- 500g strong bread flour
- 7g dried yeast
- 1 tsp salt
- 2 tbsps brown sugar
- 300ml warm water
- 1 tbsp herbs/seeds/spices, to taste
- coarse salt crystals to sprinkle on top
– Mix together the dry ingredients in a large bowl.
– Pour in the warm water and bring together to form a soft dough. if it’s too sticky and wet, add more flour.
– Knead for a few minutes to form a smooth and bouncy dough.
– Roll in oil and place back in the bowl. Cover with cling film and leave to rise for a few hours, or in the fridge overnight.
– Preheat the oven to 220 degrees Centigrade/Gas Mark 7
– Knock back the dough, divide into ten and roll each piece out. Sprinkling with herbs/spices/seeds and rolling them into the dough. Sprinkle the top with a little coarse salt
– Place on a baking sheet and bake for 8-10 minutes until golden and puffy.
– Best eaten fresh.