Harissa flatbread

  • Preparation time: 20 minutes + proving
  • Cooking time: 15 minutes
  • Total time: 35 minutes + proving

Makes: 16


450g strong white bread flour
7g sachet dried yeast
1 tsp salt
1 tsp cumin seeds
1 tbsp harissa paste
4 tbsp vegetable oil
Oil for shallow frying 


1. Mix the flour, yeast, salt and cumin seeds together in the bowl
of a free-standing mixer. Mix the harissa paste with the vegetable
oil and add to the flour with 225-250ml tepid water, then mix with a round bladed knife to form a soft dough. Using a dough hook in the food mixer, knead the dough for approximately 5 minutes until
it is smooth and elastic. If kneading by hand this will take around
10 minutes.

2. Transfer to a lightly oiled bowl, cover with clingfilm and leave to prove in a warm room for 1 hour or until doubled in size.

3. Turn out the dough onto a floured surface, divide into 16 and roll into balls. Roll out each ball into a thin oval about 12cm long. Place on a large chopping board, cover loosely with clingfilm and leave for 15 minutes.

4. Heat a little oil in a large frying pan and fry the flatbreads in batches for 2 minutes on each side until golden brown.