How to Make Flatbreads
125g Plain flour
125g Bread flour
85g warm water
7g dry yeast
1tbs olive oil
Disolve sugar and yeast in the warm water set aside till the yeast starts to sponge. You are looking for a thick layer of foam on in the water to show that the yeast is alive.
In a large bowl mix the flour and salt.
Once the yeast is alive. Add the yogurt and yeast mixture to the flour. Mix the ingredients by hand using a circular motion starting in the middle of the bowl. With every circular motion moving flour from the outside into the wet mix so you get a shaggy dough.
on a lighly floured surface knead into an elastic dough for a couple of minutes and shape into a ball
Put the dough in an oil greased bowl and put about 1 tablespoon oil on the dough
Cover with a clean kitchen towel and let the dough rise for 1 hour. Sprinkle the ball of dough and a cutting board with flour. Take the dough out of the bowl and form it into a it into a log
Divide the doigh into 75g portions. Roll the portions into balls and let the dough balls rest for 10 minutes covered by a clean kitchen towel
Take a dough ball and press down. Roll into a circle with a rolling pin about 5 inches wide. Let it rest on a cutting board for 2 minutes and repeat for the other flatbreads
Pre-heat a skillet or griddle until hot. When the skillet is hot add bazlama flatbread dough circle in the pan (no oil or butter required)
Turn the flatbread after 30 seconds and heat the other side also for 30 seconds. Turn again and slowly you will see the dough rise like a balloon
Do not press down just turn the flatbread when it is brown so the other side can brown as well. Take out of the pan and set aside
Bake the remaining flatbreads at described above
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