- Makes8 flatbreads
- CourseAccompaniment
- Prepare20 mins
- Cook20 mins
- Total time40 mins
Ingredients
- 250g plain flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp fine sea salt
- 5 tbsp Greek Extra Virgin Olive Oil
- 40g (drained weight) pitted Kalamata olives, finely chopped
- 1 tsp zaatar, to serve
Method
In a large bowl, whisk together the flour, baking powder and salt. Make a well in the middle, then pour in 3 tbsp of the olive oil and 110ml water. Whisk with a fork until combined, then knead in the olives. You should have a shaggy but not dry dough (add a few drops of water if it’s dry).
On a clean work surface, roll the dough into a sausage shape (about 25cm long x 5cm in diameter). Cut it in ½, then cut each ½ into 4. Roll each piece of dough into a ball then, on a lightly floured work surface, use a rolling pin to roll them out into circles around 0.5cm thick (about 10cm in diameter).
Heat a griddle or frying pan over a medium-high heat, then dry-fry the flatbreads for about 2 minutes on each side, until charred and cooked through. Serve straight away or wrap in foil to keep warm. Mix the remaining 2 tbsp oil with the zaatar, then brush over the warm flatbreads and serve.
Cook’s tip
Cook’s Tip, ‘Pitta’ chips
Flatbreads make amazing chips, ideal for dipping. Heat 2 tbsp olive oil in a frying pan. Cut the cooked flatbreads into quarters and fry over a medium-high heat for 1-2 minutes on each side, adding more oil as needed, then drain on a plate lined with kitchen paper. Sprinkle with zaatar, if liked.
Nutritional
Typical values per flatbread when made using specific products in recipe
Energy | 878kJ/ 210kcals |
|---|---|
Fat | 11g |
Saturated Fat | 1.7g |
Carbohydrates | 23g |
Sugars | 0g |
Fibre | 1.3g |
Protein | 3.1g |
Salt | 0.8g |