Flatbreads Recipes

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

Steps:

• Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
• Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
• Brush the flatbreads with a little melted butter or ghee, then serve.

Steps:

• In a standing mixer fitted with a dough hook, proof the yeast by dissolving it in the warm water with the 2 tablespoons of sugar. Let stand 2 minutes. The mixture should look foamy and start to smell yeasty.
• Turn mixer on low and start adding the flour. How much you add depends on the humidity, you want it to not be a really sticky dough. Once you have the whole wheat flour and 2 cups of the white flour in, add the salt water, and then the oil. Let this come together into one mass and then check to see whether it needs more flour or not. If needed add, some flour, let it mix a while and test again.
• Then set your mixer to medium speed and let it knead your dough until it becomes elastic and smooth, maybe 8 minutes, scraping down the dough ball occasionally.
• Turn the dough out onto a work surface, and fold it over a few times, forming it into a nice smooth ball. Place this into a bowl that has been lightly oiled and roll it around a few times to completely cover the ball. This will prevent the dough ball from forming a skin on it while it is rising. Cover the bowl with plastic wrap.
• Place in a warm place until it doubles in size, 45 minutes to one hour.
• Once it has doubled, take dough and separate it into 6 smaller balls. On a clean unfloured surface, roll out each of these balls to about a 1/2" thickness.
• Heat a heavy skillet over medium high heat. Do not use non-stick for this. Once your pan is very hot, place one flatbread in it. Turn after 2 minutes. Remove after 2 more minutes. Repeat with the rest of the flatbread.