Onion seed flatbread

These are easy to make and quick to cook and taste nothing like the wraps or flatbreads that you buy in the supermarket. Whip them up first thing and leave to rise gently in a warm place until you want to cook them. Don’t roll then out in advance as they end up sticking together and you have to start again. They are great served with a spicy pulled lamb or great with dips.

Makes: 6 flatbreads but double up the quantities if you need more

Ingredients

250g white bread flour
1 tsp salt
1 tsp easy bake yeast ( I use a tub of Allison’s)
1 tsp black onion seeds
1 tbsp rapeseed oil (or vegetable)
160 ml cool water

Method
Put the flour into the bowl of an electric mixer wit ha dough hook attachment. Add the salt to one side of the bowl and salt to the other side (so it does not contaminate the yeast), add the oil and most of the water. With the mixer running slowly add the rest of the water until you have a smooth but not sticky dough (you may need less or more water – it all depends on your flour).
Once the dough is mixed together increase the speed of the mixer and mix for around 5 – 8 minutes. Stop after this and check you dough – it should be smooth, silky and if pulled should give long strands of dough. Once it is ready put it in a lightly oiled bowl and cover with clingfilm. Leave in a warm place for a few hours until it has doubled in size.
When you are ready to cook, heat a large frying pan or griddle pan over a medium heat. Oil very lightly with rapeseed oil and heat up – your flatbreads want to cook and puff up so it needs to be hot but not too hot otherwise they will burn. Tip the dough onto a floured work surface and kneed lightly to create a ball of dough. Cut the dough into 6 pieces and roll the first out on a flour dusted work surface until it is a circle of around 18cm. Lay the flatbread on the pan and cook for 1-2 minutes until there are brown patched on the underneath. Flip it over and cook the other side, pressing it down lightly if it puffs up. While it is still cooking roll out the next flatbread.
Once it is cooked, wrap it in a clean tea towel – to keep it warm and soft and cook the next one.

Serve as soon as possible.

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