Sesame Flatbread
The dough is the same as that used in Middle Eastern Flat Bread recipe but is left to rise after shaping. You could split the dough and make some of each. Also you don’t need to use all the dough at once. It will keep in the fridge for a few days. Use a bowl covered with cling film.
Equipment
- Stand mixer with paddle attachment
Ingredients
- 285 ml Luke-warm Water
- 3 Tbsp Olive oil
- 450 g Plain flour plus lots more for dusting
- 7 g Fast Action Dried yeast
- 10 g Salt
Instructions
- This is best done using a stand mixer fitted with a paddle attachment. You will also need baking paper and a wooden paddle or 2 for putting the bread in the oven.
- Put the flour in the mixer bowl. Add the yeast to one side and salt to the opposite side. Mix for 20 seconds on a slow speed. Add the oil and the water and mix slowly for 1 minute before turning up to a medium speed for 8 minutes.
- Remove the bowl and cover and leave in a warm place for about 1 and half.
- Sprinkle the work surface with flour. Empty the dough on to the work surface and split the dough in to 4. Taking each piece in turn, roughly male the dough into a ball, sprinkle with flour and then flatten by hand or with a rolling pin – not too thin but should be less than 1 cm.
- Brush the bread with water and sprinkle with sesame seeds.
- Sprinkle some flour on a piece of baking paper on a paddle and put the rolled out dough on the paper and cover with cloth in a warm place.
- Let the dough rise again, meanwhile, heat the oven to 230C with pizza stone on a shelf in the middle.
- When the dough is ready, use the paddle to carry the flatbread to the over and slide the paper onto the pizza stone. Let the bread bake for about 18 minutes. Meanwhile prepare your next flatbread in the same way.
Tried this recipe?Let us know how it was!