Flat Bread

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Flat bread seems like a daunting task to many. In fact I think all things ‘bread’ are somewhat scary to make. This flat bread is amazingly easy and does not require any yeast. Yes, I heard that sigh of relief! Its silky dough is very easy to use. To complement this soft, slightly chewy yet crispy flat bread, I have been making a simple lettuce, cucumber, cherry tomato and fresh herb salad. Dressed with a squeeze of fresh lemon and a grinding of black pepper. Then I like to flake in some ready to eat peppered mackerel, smoked snoek or even some fried ostrich cubes. Topped with a cooling and creamy tzatziki yogurt or in my case a store bought tzatziki cottage cheese. The wrap meal makes for a convenient and yummy lunch. The dough lasts a week in the fridge as long as it’s snugly wrapped in plastic.

This week for several lunches I have made these flat breads with ease. Take the dough straight from the fridge; roll it out and pop it into a hot pan for 1 minute! These flat breads are a wonderful vessel for almost anything. Tuna salad, chicken livers, falafel or leftovers from last nights dinner. The possibilities are endless. With a small amount of effort and some imagination, you can turn a boring lunch into something fresh and exciting.

 

Make 8 Large

Ingredients –

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 100g butter
  • 375g milk
  • 1/4 cup oil

Recipe –

  • Combine the flour and salt in a bowl. This can be done done with a food processor using the dough hook or by hand.

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  • Heat the butter and milk in a jug until butter is melted and add the oil.

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  • Make a well in the centre of the flour and pour the butter and milk mixture in.
  • Gradually mix in the flour.
  • When the flour is incorporated you should have a soft, sticky dough.

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  • Knead the dough for 5 minutes on a well floured surface until stretchy and smooth.

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  • Add more flour if dough is to sticky. I needed to add quite a bit here.
  • Wrap in glad wrap and rest at room temperature for half an hour to an hour.

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  • Divide the dough into 8 pieces, or more if you want smaller flat breads.
  • Roll out on a floured surface as thin as you can.

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I was not able to make perfect circles, so I decided to make them more rustic looking.

Heat a non stick pan until hot

Cook the flat breads for 30 seconds each side. Don’t cook for to long or else the breads will go hard.

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Fill with your choice of filling and eat!

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