Using the dairy free flat breads as a recipe base we’ve played around to come up with a bread that reminds Molly of holidays in Egypt. One of the restaurants at the Palm Royal Hotel in Abu Soma is Greek, and their flat breads are a joy. We’re pretty happy with our version too. Light and fluffy and easy to make. Molly really enjoys making these – it’s easy, and she can play with flavours depending on her mood.
These flatbreads go brilliantly with homemade hummus. Hummus is super easy to make and so much cheaper than buying from a store. Add in some grilled peppers and you’ve a lovely light lunch.
Free From: Dairy, Egg, Soya
Contains: Gluten, Yeast
Rosemary and Sea Salt Flat Breads
Making flatbreads is pretty straightforward and quick. These are lovely with soup or a relaxed supper.Free From: Dairy, Egg, Soya Contains: Gluten, Yeast
- March 22, 2019
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Ingredients
- 270 g strong white bread flour
- 2 tsp sea salt – one for in the dough, one for sprinkling on top of the prepared flat breads.
- 1/2 sachet easy blend dried yeast (3.5 g)
- 175 ml lukewarm water
- 1 tbsp olive oil
- 1 1/2 tbsp chopped dried Rosemary (we often use fresh from the garden so up the quantity to 2 tbsp).
Directions
- Step 1
- Sift the flour, 1 tbsp of rosemary and salt into a large mixing bowl
- Step 2
- Stir the yeast into the water and add one tablespoon of olive oil. Leave to froth up for a few minutes – to help this along give it a quick whisk.
- Step 3
- Make a well in the middle of the dry mixture and add in the water. Using a spoon incorporate the water and then use your hands to continue mixing until you have a ball of dough. This is the messy part and you will have dough stuck all over your fingers.
- Step 4
- Wash your hands, and then turn out the dough onto a floured board and knead for five minutes until the dough is smooth and springy.
- Step 5
- Cover with a cling film and leave to rise for 50 minutes in a warm place (I use our airing cupboard – or if you have a double oven you can put the lower oven on to warm, and place the bowl in the oven above it).
- Step 6
- Preheat oven to its highest setting – I go for 235°C/455°F
- Step 7
- Divide the dough into four or six pieces depending on how large you like your flat breads. Mix the remaining sea salt and rosemary together.
- Step 8
- I like to pat and pull the bread into shape, but you can roll it out with a rolling pin lightly dusted with flour if you prefer. Put the breads on a greased baking tray and sprinkle with the salt and rosemary mixture.
- Step 9
- Pop in the oven for 5-7 minutes until puffed up and a little brown on the top. These are great on the day, and are okay the next day as well. We use them when we’re having soup or stew for dinner or any food that is good for dipping like hummus.
