Spiced flatbreads

Season:  All year

Type:  Breads

Difficulty:  Easy

Makes:  8 small flatbreads

Recipe source: Adapted from a recipe by Bill Granger
Note: You will first divide, roll and cook the flatbreads with the dough prepared for you by the previous class. You will then prepare the dough for the next class.

Equipment

  • metric measuring spoons & cups
  • scales
  • rolling pin
  • small cast iron fry pan
  • mortar and pestle
  • wooden spoon
  • large bowl
  • dough scraper
  • wide egg flip
  • large frypan
  • dinner plate
  • tea towel
Ingredients

  • ½  tsp cumin seeds
  • ½  tsp coriander seeds
  • 300 g plain flour
  • 1 tsp yeast
  • ½ tsp salt
  • 1 tbsp caster sugar
  • 1 tbsp extra virgin olive oil
  • 180 ml warm water
  • Extra oil for cooking

To serve, optional

  • Labne
  • Sumac
What to do

  • Set out your equipment and ingredients.

Divide and roll the dough

  • Using the dough scraper, divide the dough into 8 pieces.  Using the rolling pin, roll each into a disc about 10 cm in diameter and place to one side.

Cook the flatbreads

  • Heat frying pan over medium – high heat, brush the pan with a drop of oil, then in batches, fry the flatbreads for 2 – 3 minutes on each side until cooked.  Place on a plate and cover with a tea towel to keep warm while you cook the rest.

To serve

  • Cut each flatbread into 5 pieces, place a spoonful of labne on top of each piece and sprinkle with a little sumac.

Make the dough for the next class

Dry toast the spices

  • Heat the small frying pan over a medium heat. Toast the cumin seed in the dry pan until they smell fragrant. Tip the seed into the mortar.  Roast the coriander seeds in the same pan until they smell fragrant.  Add these seeds to the mortar.  Using the pestle, work the spices to a coarse powder.

Mix the dough

  • Spoon the flour, yeast, sugar, spices, salt and oil into the large bowl, and make a well in the centre.
  • Pour in the water, then gradually stir the flour mixture into the water to make a soft dough.  Transfer to a floured surface and knead for 10 minutes.  Place in a lightly oiled bowl, cover with a tea towel and leave for an hour until doubled in size.
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