Alicia Taylor
“This flatbread recipe is a favourite at staff mealtime,” says chef Rodney Dunn. “The great thing with flatbread is that it is quick and simple to make, and always better than any bought flatbread simply because of its freshness.”
Ingredients
Method
Combine yeast, olive oil and 300ml warm water in a large bowl, stirring until yeast dissolves. Add flours, semolina and 2 tsp fine cooking salt, and stir until a dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic (8-10 minutes). Place dough in a lightly oiled bowl, turn to coat, then cover with plastic wrap and set aside until doubled in size (1½-2 hours).
For garlic and oregano oil, combine ingredients in a small bowl, season to taste, then set aside.
Knock down dough and gently knead, then divide into 8 portions (about 100gm each). Roll out each portion on a lightly floured surface to a 5mm-thick oval.
Meanwhile, preheat a lightly greased, large non-stick char-grill pan over medium-high heat. Cook flatbreads, one at a time, turning occasionally, until golden and puffed (2-3 minutes). Brush with garlic and oregano oil,then place on a warm tray covered with a tea towel. Repeat with remaining dough. Serve flatbreads warm with lamb kofta and quinoa tabbouleh.
This recipe also calls for proving (see method).
Note
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