I’ve always considered flat-breads as being one of those dishes that aren’t considered home cooking material and sometimes I went out for a Kebab, just to enjoy that deliciously soft but still crisp bread coating it.
But since isolation kicked in, I quickly got bored of the classic white bread and other types of loafs I’ve known before, and started experimenting around. I was pleasantly surprised to see how quick these savory breads came together and even more faster they disappeared from the plate after they were filled/topped with the filling/topping of choice.
- 150 ml (5 oz) lukewarm water
- 150 ml (5 oz) lukewarm milk
- 2 tablespoons dry yeast or 1 small package of fresh yeast
- 500 g (17 oz) all-purpose flour
- 3 Tbsp olive oil
- 1 tsp salt
- Place water, milk and yeast in a bowl and allow to sit somewhere warm for 10 minutes until it is bubbling and foamy.
- Add the flour, salt and olive oil and combine until the dough comes together.
- Turn onto a floured surface and knead until it is no longer sticky and springs back, about 5-7 minutes.
- Divide into equal pieces, which you will roll into mandarin sized balls and then set aside with a clean damp towel to rest for 15 minutes.
- On a lightly floured surface, roll out one of the pieces of dough into a circle and toss into a medium-hot frying pan.
- Cook for 1 minute or until golden, flip and cook the opposite side until also golden. The dough should rise into a balloon on the 2nd or 3rd flip. If it doesn’t, could be that you flipped it too late, too early, or the pan is too hot.
- Remove and set aside on your serving plate. The balloon will deflate after you remove the bread from the pan and it will leave a nice pocket-like hole, which you can fill with different goodies.
- Continue with the remaining flatbread dough portions.
- Serve smeared/filled with whatever your heart desires. I served it with a topping made out of olive oil, freshly chopped parsley and sweet red chilly powder.
Adapted from: Cookist