Recipe for homemade flatbread
Delicious warm flatbreads, ready to serve for dinner! They are perfect if you are short on time – they only need to rise for a quarter of an hour. So if you have water, flour, yeast, and salt, you have the ingredients for a super good bread, ready in just 45 minutes.
Flatbreads are truly wonderful and delicious breads that are a very important part of Middle Eastern cuisine. It can be compared to the Danes’ relationship to potatoes and rye bread – or the Italians’ relationship to pasta.
Flatbreads can be baked in the oven, fried in oil in a pan, and prepared on the grill, but here I just tossed them on a dry, hot pan. Flatbreads can vary from less than 1 millimeter to a couple of centimeters in thickness. Here I made them about 2 millimeters thick.
This recipe has yet to fail me, and the breads go super well with a good tomato soup.
Flatbread Recipe
Ingredients
- 200 gram Water Lukewarm
- 6 gram Coarse salt
- 3 gram Yeast Approximately, just about the size of a pea
- 350 gram Flour Approximately 350 g depending on flour type
Instructions
- Dissolve the yeast in the water.
- Add a little flour and then add salt.
- Stir in the flour a little at a time and knead the dough briefly until it is smooth and light.
- Divide the dough into 9 pieces and roll into balls.
- Let them rise for about 15 minutes under a tea towel. If you have time, let the dough rise for 30 minutes.
- Heat a large pan over medium-high heat and roll out the dough into flatbreads about 2 millimeters thick.
- Bake each bread in the pan for about 2 – 3 minutes on each side approximately.
- Wrap the finished flatbreads in a tea towel to keep them delicious and soft while you make the remaining flatbreads.