Homemade Flatbreads (For Kebabs)
These homemade flatbreads are soft, fluffy & perfect for kebabs! This yeasted bread is super easy to make & you'll only need 6 ingredients.
Servings: 4 Flatbreads
Equipment
- Stand Mixer
- Large Frying Pan
- Rolling Pin
- Pastry Brush
Ingredients
- 5 g Instant/Fast Action Yeast See Notes
- 185 g Water @38°c/100°f
- 300 g Strong White Bread Flour See Notes
- 6 g Fine Sea Salt
- 1 tsp Caster Sugar
- 1 tbsp Olive Oil Plus Extra For Brushing
Instructions
- Place the yeast & water into the bowl of a stand mixer, whisk to combine then add in the flour, salt, sugar & oil.
- Mix on a medium-low speed with a dough hook, until a rough dough has formed then increase the mixer speed to medium & continue mixing until the dough is smooth & passes the windowpane test. This will take 5-10 minutes.
- Cover the bowl with a damp tea towel (or clingfilm) then leave to prove at room temperature, until doubled in size. This will take 45 minutes - 1 hour.
- Once risen, knock the dough back then transfer to a lightly floured work surface. Divide into 4 equal pieces (each weighing around 125 grams) then roll into balls. Cover with a damp tea towel then leave to rest for 10 minutes.
- Next, set a large frying pan over a high heat & leave to heat up for a minute or two.
- Whilst your pan is heating up, roll one of the balls of dough out on a lightly floured surface, into a 20 cm circle that is roughly 5mm thick.
- Brush any excess flour off the dough then carefully transfer into the hot frying pan. Cook for 2-3 minutes on each side, until a deep golden brown then transfer to a plate & lightly brush the top with olive oil.
- Repeat the rolling & cooking process with the remaining dough, working with one ball of dough at a time. As you cook the flatbreads, stack them up on a plate & cover loosely with foil or a tea towel, to keep them warm.For a good workflow, I like to roll out the next flatbread whilst the previous one is cooking. Make sure to wipe any flour out of the pan after cooking each flatbread.
- Once all of the flatbreads have been cooked, serve them immediately, whilst still they're warm.
Notes
1. Cooking On An Aga - Cook the flatbreads on the boiling plate. Stack the cooked flatbreads on a plate that's sitting on the lid of the simmering plate, to keep warm.
2. Flour - For this bread, it's best to use a strong white bread flour with a protein content of at least 13%. I use a Canadian bread flour from Shipton Mill, in the UK.
3. Yeast - I'd recommend using instant yeast for this recipe as it will make the dough rise quicker. Dried active yeast can also be used but make sure to activate it in the warm water first.
4. Storage - These flatbreads are best served as soon after they are cooked as possible. Any leftover flatbreads should be stored in an airtight container & eaten within a day or two. To reheat, place into a frying pan then warm over a gentle heat for 2-3 minutes on each side.