I was inspired to make these when the co-op stopped selling them. These have been a staple over the last year, delicious soft foldable breads. I made the dough in my breadmaker, but it should work if you make them by hand as well.
- 1 tsp dried yeast
- 400g strong white bread flour
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 250ml cold water
- Put the ingredients into the breadmaker in the order listed, and set it onto the white bread dough program.
- When the dough is ready, remove it from the breadmaker and divide it into six balls. It will be a tad sticky. Cover with a damp cloth while you prepare the next bit.
- Brush a rolling surface with flour, and roll out the first couple of breads , so that they are about half a centimetre thick, and the size of the bottom of your frying pan.
- Heat a cast-iron frying pan over a medium to high heat, with a little olive oil in. Put in the first flatbread in the pan and keep preparing the next flatbreads. After about a minute and a half, the flatbread in the pan will be puffing up a little, so turn it over and cook the other side.
- As each flatbread is cooked, check to see if the pan needs oiled, and start cooking the next one. The cooked flatbreads should be placed onto a clean cloth and wrapped over to keep them warm. Pile them on top of each other as you go, as this will keep them moist and pliable.
We served with dishes of sliced radish, cucumber, olives, fried haloumi, sliced pepper and lettuce. The flatbreads fold over in half to enclose the filling; you could add tzaziki, feta cheese, salad, cooked chicken, grilled vegetables, all sorts. Having an array of potential fillings means that people can make their own favourite.