Thursday, 3 May 2012


These freshly baked flatbreads are excellent used as a wrap filled with hummus, chicken and tabouli or stuffed with cevapi and onion.  They are also great alongside soup or a curry.

250g plain flour
1/2 teaspoon salt
1 tablespoon olive oil
130g tepid water

  1. Put all ingredients into TM bowl and mix for 5 seconds/speed 7.
  2. Set dial to closed lid position and knead for 3 minutes/interval speed.  The dough should be smooth and silky.
  3. Form into a ball and place the dough into a bowl.  Cover and leave at room temperature for 30 minutes.
  4. Divide dough into 8 pieces, about the size of an egg.  Roll each piece into flat rounds on a lightly floured surface.
  5. Heat a heavy-based frying pan on medium-high heat.  Put a round of dough into the pan and cook for 2-3 minutes and then turn to cook the other side.  Repeat with remaining dough.
Makes 8

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