Flatbreads are cooked all over the world from Mexican tortillas to Indian chapatis. These Lebanese flatbread are simple to make and can be eaten with any dish from the Middle East – or indeed anything! Serve soft filed with mezze or falafel, or bake until crisp and serve with dips or soups. This makes 8 flatbreads.
2 cups of plain flour 2 tsp instant yeast 1 tsp sugar Salt to taste Olive oil Warm water
Mix together the flour, yeast, sugar and salt in a bowl with a drizzle of olive oil. Add sufficient warm water to bind it all together and then turn onto a floured surface or board. Knead well and then return to the bowl, cover with a cloth and leave to rise for around 30 minutes. When the tough has puffed up return to a floured surface, knead for 5 minutes and then cut into 8 equal size pieces.
Roll each piece until its around 6 inches in diameter. Don’t worry about making them all the same or perfectly round but do try to keep them relatively even in thickness.
Heat a griddle or frying pan and cook the flatbreads one at a time, turning over midway when the bread has puffed up and has a good colour. If your pan is hot they will only take a few minutes to cook on each side. Some people suggest brushing the flatbreads with oil to prevent them sticking but I’ve never had that problem. Pile up on a plate and serve warm.