Recipe Category: Breadmaking
These soft flatbreads are easy to make and are perfect for mopping up the juices from your favourite Moroccan tagine.
|Preparation Time:||20 minutes (plus 30 minutes proving time)|
|Cooking time:||15 minutes|
- 2 teaspoons dried yeast
- 1 1/3 cups warm water
- 250g bakers flour
- 200g fine semolina
- 2 teaspoons salt
- extra flour and semolina, for sprinkling
Mix yeast into water. Combine flour, semolina and salt in a large bowl. Make a well in the centre and mix in yeast mixture using your hand to make a dough. Turn out onto a floured surface and knead for 5-10 minutes, adding extra flour if the dough is sticky, until the dough is smooth and elastic. Divide into 6 even pieces and roll each into a ball. Dust the bench with semolina, and roll out each ball into a 15 cm round. Dust with semolina and allow to stand for at least 15 minutes to rise slightly. The longer they are left to prove, the more they will rise. Heat a flat griddle, or use a heavy based frypan, until very hot*. Cook each flatbreads for 3-5 minutes on each side until golden and puffed.
* ALTERNATIVE COOKING METHOD - OVEN
Heat a dark oven tray in the top of the oven at 230°C for 15 minutes (do this while flatbreads are proving), place flatbreads on hot oven tray and bake for 8-10 minutes until puffed and lightly golden.
Recipe doubles well to produce 12 flatbreads.
Flatbreads can be frozen for up to 3 months or toasted the next day.