Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
Typical values per serving:
This recipe was first published in Tue Dec 15 09:29:04 GMT 2015.