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Flatbread
Flatbread
added by Daniel Stevens

In restaurants in southwest turkey, fantastic bread is served - steaming hot and cooked to order. It's a bit like pitta, but lighter, softer, and as long as your table. You can make similar bread at home, though you may struggle to make it the size of your table. The dough is soft, so use a food mixer to knead it, if you can.

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Servings
  • Makes about 12
Ingredients
  • Makes about 12
  • 500g plain white flour, plus extra for dusting
  • 500g strong white bread flour
  • 10g powdered dried yeast
  • 20g fine salt
  • 325ml warm water
  • 325ml natural yoghurt, warmed
  • 2 tbsp good olive oil, plus extra for coating
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Directions
To knead by hand: mix the flours, yeast, salt, water and yoghurt in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out on to a clean work surface. Knead until smooth and silky. Or, to use a food mixer: fit the dough hook and add the flours, yeast, salt, water and yoghurt to the mixer bowl. Mix on low speed until combined, then add the oil and leave to knead for about 10 minutes, until smooth and silky. Shape the dough into a round, then place in a clean bowl. Leave to rise, covered with a plastic bag, until doubled in size. Deflate the dough, then if you have time, leave to rise a second, third, even a fourth time (this improves the dough but is by no means essential) Tear off pieces the size of small lemons (or smaller, or larger, if you like) One at a time, shape into a round, then using plenty of flour, roll out to a 3-4mm thickness and leave to rest for 5 minutes or so; this improves the finished bread dramatically. Meanwhile heal a large heavy based frying pan over the highest heat and set the grill to maximum. When the pan is super-hot, lay the first bread in it. After a minute or possibly less the bread should be puffy and starting to char on the bottom Slide the pan under the hot grill, a good 15cm from the heat, and watch your creation balloon magnificently. Remove the bread when it starts to char on the top, slip a lick of olive oil over, and feed your awestruck friends. They will need something to dip the bread into, such as taramasalata and/or beetroot houmous. Repeat and repeat, to use all the dough. This recipe is taken from the River Cottage Handbook No.3 Bread Copy and paste the link below to find out more: http://www.rivercottage.net/ShopProduct335/BreadRiverCottageHandbookNo3.aspx
4 replies
plantpic...
Replied on
Kristy
Replied on

had fun with this recipe all i need to do now is perfect my nan bread recipe...question is to use yeast...or not to use yeast.....then to grill or oven it...maybe i need a tandoor.
thanks for this one ..keep them coming daniel.

morrisal...
Replied on

Excellent results every time with this recipe. Great for doing in batches and they even freeze well for later use. Great for BBq's, kebabs or just simply for dunking into olive oil and balsamic.

hadenoug...
Replied on

i've made this a number of times - it makes a bbq fantastic - you can do them on the hot charcoal too - they take seconds each side.

give them a go!

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