How To Make Flatbread
In this recipe, you'll find a delightful blend of aromatic coriander seeds and smoked paprika infused into a simple yet flavorful flatbread dough. The warm, earthy notes come together with a touch of olive oil to create a dough that is both rich in taste and easy to work with. Once cooked on a griddle, these flatbreads are perfect for enjoying warm and fresh, making them a satisfying addition to any meal.
— Constant Cookbook
Ingredients
- 250g/9oz strong bread flour
- ½ tsp salt
- ½ tsp coriander seeds
- ½ tsp smoked paprika
- 4 tbsp olive oil
- 100ml/3½fl oz warm water
Instructions
- Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
- Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)
- Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side.
- Serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Makes 5 flatbreads
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