Lebanese Flatbread

Tasty and easy...what's not to like?

Serves	4 (2 flatbreads each)
Prep time	1.5 hours
Cook time	5 minutes

This recipe can be used for dips such as hummus, baba ganoush, or even to scoop up fuul (a hot fava bean dish). A sprinkling of za’atar (a herbal, citrusy spice blend from the Middle East) is recommended but optional!

Ingredients

750g	plain flour
250ml	warm water
1 tbsp	instant yeast
1 tsp	sugar
2 tsps	salt
2 tbsps	za’atar spice (optional)
4 tbsps	olive oil

Method

Whisk together the salt, sugar, yeast, and warm water in a large mixing bowl. Let the mix sit for about 5-10 minutes until it begins to froth and bubble on top.
Slowly add the flour whilst mixing, until combined together well. Add more flour, one tablespoon at a time if the mixture is too wet, and water if the mixture is too dry.
When the dough is well mixed, cover the bowl with clingfilm and place it somewhere warm to rise for an hour.
Preheat the grill to high heat, above 200°C, with the wire rack a few inches away from the heat.
Once the dough has risen, remove to a well-floured surface and knead for between 5-10 minutes until smooth and springy.
Cut the dough into 8 equal pieces, and roll each piece out evenly until it is about 6 inches in diameter.
Brush one side of the dough with olive oil, then place oil side down on a baking tray. Once laid out, put the tray in the oven.
Once the dough has puffed up and browned, brush the other half with olive oil then flip them over.
When both sides have browned they are ready to be served. If you have za’atar spice, sprinkle it over the flatbreads to serve.