Soft Flat Breads

It’s been quite awhile since the last blog post and I do apologise.

This recipe in particular has been a long time coming but I’ve been putting it off, however, this does not mean I have lost touch with the recipe 🙂 I recently make them again so I can vouch that they are tasty and good.

There is not too much to explain about this recipe to be honest, it’s rather straight forward and the hardest part is ensuring you don’t burn them when you cook. 

I like using bread flour to give it that additional chewiness to the bread but all purpose flour would work too and produce a more tender product.

And if you are wondering what to do with these flat breads, they are perfect to be used as a accompaniment to dips and curries or fill them with meat and make yourself a souvlaki or wrap 🙂

I hope you enjoy this recipe and do give it a go, as for the hummus recipe, you’ll be able to find video clips on it on my Instagram story highlights 😉

Take care and stay safe!

Some minor things to note:

• For a thicker flat bread, simply roll it thicker and vice versa for a thinner flat bread.
• You can halve the recipe to have 4 flat breads or keep it as 8, it’s entirely up to you.
• You can also make bigger flat breads by simply dividing the dough into 6 parts, the cook time shouldn’t be affected.
• This dough feels a little tacky but shouldn’t be “wet”. It might stick to your fingers but should pull away still.
• I store the warm flat breads wrap in a cloth whilst the others cook to lock the moisture in, alternatively you can place it on baking paper in airtight container or ziplock bag. You are just looking to lock the moisture it as it cools so that it doesn’t dry out and remain soft.
• To reheat the flat bread, simply warm it up on the pan on medium heat until warm.

Makes 8

What you’ll need

• 220g warm water
• 125g yogurt
• 475g bread flour
• 3tsp salt
• 3tsp sugar
• 1.5tsp dry yeast
• Oil/Ghee/Melted butter to brush on dough

Making It

Mix all ingredients together in mixing bowl adding salt last.

Using the dough hook attachment on your stand mixer, mix on medium for 8-10mins or until elastic and window plane test is successful.

Shape into a tight ball and let proof at room temp (22C) for about 1hr or until doubled in size.

Divide into 8 balls (approximately 105g each) and place on a baking paper lined tray.

Using oiled hands, rub the balls to coat with a thin layer of oil and cover with cling wrap and let proof in the fridge overnight or for 30mins – 1 hour on the bench until doubled.

Next day, remove from fridge and let rest at room temp for 30mins – 1 hr to soften. (Skip this step if you are cooking it on the same day)

Heat a nonstick or cast iron skillet on medium heat.

Working with one dough ball at a time, lightly dust the dough ball and roll it to 1/4” thick (or approximately 7” in diameter).

Brush a thin layer of oil/ghee/melted butter on one side of the dough and place it on the pan (oiled side down) to cook.

Cover pan with a lid to allow the steam to stay trapped. (approximately 1 min)

Once the base is golden brush the top with oil before flipping, cover the lid and cook until golden.

Transfer to a plate and cover with a cloth whilst cooking the rest. (Letting it cool in the cloth will trap the moisture and keep it soft.)

Transfer all of the flat breads still covered with the cloth to a zip lock bag or air tight container leaving it slightly open until fully cooled before sealing the bag.

Store at room temp.

Heat flat breads up in a pan before digging in. 🙂

Note: I like 3 tsp salt as it seasons it nicely but can also be cut back to 2tsp for those who prefer it less seasoned

A Basic Hummus

What you’ll need

• 400g tin chickpeas, drainer and rinsed (you can rehydrate dried ones as well but the weight would be different)
• 75 tahini
• 25g lemon juice
• 1tsp salt
• 110g boiling water
• 8g olive oil
• 1-2 garlic cloves
• 1/4 tsp cumin (optional)

Suggestions to finish your hummus with:

• Good quality olive oil
• Ground Turkish black chilli
• Smoked paprika
• Caramelised onions
• Roasted garlic
• Browned butter
• Fried chickpeas

Making it:

Boil chickpeas in a pot of water for 20mins until soft.

Drain and rise with room temperature water.

Remove the skins if you wish, to remove skins simply pinch the chickpeas and it should slide off. (Another tip is that you can add baking soda to the water when you are boiling the chickpeas to dislodge the skins from the chickpeas. However I find that it doesn’t get rid of all of it so I end up having to go through the chickpeas anyway)

In the container of a blender or food processor, add the rest of the ingredients.

Blend until smooth and top with preferred toppings. I like it simple with just olive oil, paprika and black chilli.

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