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Le Bab Flatbread
Middle Eastern
Side
1 hour
Vegetables/vegetarian
Medium
Serves
20 flatbreads

Making your own flatbreads will be well worth the bother to complete your kebabs. Ours are thin and subtle, in order to let the flavours of the fillings shine through. If you have a food mixer with a dough hook attachment, it will make this recipe a lot easier!

Recipe courtesy of
Ingredients
  • 560g strong white flour
  • 100g strong wholemeal flour
  • 350g water
  • 20g salt
  • 10g extra virgin olive oil
Method
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Method
  1. Mix the dry ingredients first, either in a food mixer (or else a large bowl). Add the water slowly and then leave it to knead for 10 minutes at a medium speed, until the dough is smooth and elastic (or else knead by hand on a lightly floured surface for 12-15 minutes. Add the olive oil and knead for a further minute or two until it is incorporated into the dough.
  2. Portion the dough into 50 gram balls. Using a lightly floured rolling pin, roll this out very thinly to the thickness of a 1p coin.
  3. Cook the flatbreads individually in a dry non-stick frying pan on a hight heat - you just want them to start blistering and charring on each side before flipping. This should take no more than 10-15 seconds on each side, less if you can get your pan extremely hot.
  4. Keep the cooked breads covered with a clean tea towel and once you have cooked the batch, wrap them all tightly with clingfilm. The breads are best eaten on the same day but any extras will freezer very well. Toast them lightly after defrosting to get them soft and elastic again.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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