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Nutrition Facts
Serving Size 1 large flatbreads 139g Recipe makes 6 large flatbreads)
Calories 346
Calories from Fat 48		(13%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 390mg		16%
Potassium 112mg		3%
Total Carbohydrate 64.0g		21%
	Dietary Fiber 2.5g	9%
	Sugars 0.2g
Protein 9.1g		18%
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Recipe #68272 | 1¾ hours | 1¾ hours prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Sackville
Aug 5, 2003

A few simple ingredients give you one amazing bread. You can also add your own mixture of herbs into this bread... maybe a bit of oregano or coriander?

6 large flatbreads (change servings and units)

Ingredients

500 g strong white bread flour
300 ml warm water
7 g powdered yeast
1 teaspoon salt
2 tablespoons olive oil

Directions

1
Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
2
Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
3
Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
4
This should take about an hour.
5
Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
6
Leave to rise for 10 minutes.
7
Preheat the oven to 240 C or 475 F.
8
Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
9
Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
10
Spray the dough with water and bake for two minutes.
11
Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
12
You want them firm but not hard or brown.
13
Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
14
Great with kebabs!
15
If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.

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Featured Reviews for This Recipe

From: CabinKat

On Aug 26, 2008

Not quite what I expected from a flatbread. I couldn't bend them without splitting for a sandwhich (which is what my intention for making these were for). They were good for a side-bread for a meal, but I was really looking forward to the sandwhich. I even made them a bit thinner than shown & even waited a day to try again on the folding. Still broke. My BH said this would make a nice pizza crust. Maybe next time?

0 people found this review helpful

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From: Zaatarbella

On Jul 18, 2008

Awesome recipe. Definitely worth the effort of the risings and rollings etc. I cooked this for about 5 minutes on each side, then turned the oven off and made a smoked salmon spread by MarieAlice to serve them with. They were firmer and cripy on some edges in the end. Perfect in my eyes!!

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From: Stephanie in Pittsburgh

On Apr 1, 2004

So good!!!! I was making it for a lemon-cumin bread salad, so I added about a 1/2 teaspoon each of cumin, yellow curry powder, and coriander. The ones that I rolled out thin puffed up like pita bread and the ones that were a little thicker than recommended were more like the flatbread they serve gyros on. All of it was soooo good! I may never buy pita bread again.

14 people found this review helpful

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From: Deb's Recipes

On Jun 2, 2006

I was somewhat confused by the European measurements for this recipe, and so used a scant 2 cups bread flour, 2/3 cup water, 1 1/2 teaspoons yeast, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano to make 4 eight-inch flatbreads. I cut the pita-like bread into wedges with a pizza-wheel and lightly toasted them for serving with Butter Bean Hummus #105181. This bread is also delicious plain ~ My husband says it would make great pizza crust! Thanks for sharing the recipe!

12 people found this review helpful

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