Ever since we made the Tandoor oven I’ve been playing around in my head with the things you can do with Flat bread. Light and pillowy, its an ideal accompaniment to dips and sharing platters. I wanted something that The Glam Londoner could take with him to work and didn’t require the Tandoor! This recipe makes 12 flat bread which can be frozen and then just heated up as you need them.
You can eat them flat topped with salad and cold meat and eat pizza like. Cook for a little longer on the griddle and have crispy dipping chips or fold over and fill with an array of tasty ingredients.
Everything here can be cooked in advance and kept in the fridge, or stuffed straight into the flat bread for a warming lunchtime, anytime, luxury sandwich.
- For The Flat Bread
- 20g Quick yeast
- 2 tsp Caster sugar
- 320ml Milk at room temperature
- 160ml Water at room temperature
- 640g 00 flour
- 11/2 tsp salt
- 2tbsp Olive oil
- For Filling
- 12 Spring onions
- 3 Pointed red peppers
- 2 tbs olive oil
- 750g Halloumi sliced into 24 pieces
- 2 tsp Harissa paste
- 250g Houmous
- 200g Salad leaves
- 220g Black olives
- A few coriander or parsley leaves to taste
- To Make The Flat Bread
- Place the yeast, sugar milk and water in a small bowl and mix together, leave to one side for 5 -6 minutes, until the small bubbles form on the surface.
- Place the flour and the salt in a large bowl and stir to combine, Make a well in the centre and add the olive oil, then the yeast mixture. Mix together with a spoon or your hands until the ingredients are well combined. It will be a bit sticky.
- Turn out on to a lightly floured surface and knead for 5 minutes, lightly oil the bowl and place the dough back into it and cover with cling film or a damp tea towel and set aside to rise for 50-60 minutes.
- Turn out onto the work top and cut in half, then cut each half into 6 even pieces giving you 12 pieces of dough. Form each piece into a ball and then flatten out slightly before rolling on a lightly oiled surface, into a circle about 15 - 18 cms. Keep the dough covered as you roll and cook each one to stop it drying out.
- Heat a griddle pan or frying pan until hot, place the dough round, flat onto the pan and cook on each side for 3-5 minutes. The dough will bubble up and will have dark brown patches. Remove from the pan and cover with a tea towel, before placing the next round of dough in the pan. Once cooked the bread can be frozen.
- For Filling
- Trim the spring onions and rub with 1 tbsp olive oil, place on the heated griddle pan for 5 mins each side, until softened. Remove from pan and set aside.
- Rub the peppers with the remaining oil and place on the griddle for 9 mins each side until slightly blackened and softened. Remove from the pan and set aside.
- Pat the haloumi dry on kitchen paper and place on the griddle pan, cook for 3 mins and turn over. Spread the cooked side with harissa and after 5 mins turn the haloumi back over for 2 mins and then remove from the pan. Repeat with all the haloumi.
- Spread each flat bread generously with houmus. On one half, layer with the salad leaves, haloumi, spring onion and ¼ strip of the pepper. Add olives to taste and fold the flat bread in half over the filling. Add coriander leaves to taste