Middle Eastern Style Flatbread
Only 3 ingredients - how easy can it be!!!
1+2/3 cups (250gm) of self-raising flour
approx 200gm (just under 1 cup) of natural yoghurt (I like to use the thick Greek Style plain yoghurt)
Good pinch salt
*1 tblspn olive oil (optional)*
Combine the flour, salt and yoghurt (and oil if using) in a large bowl and mix until it forms a sticky dough. Cover and leave to rest for 20-30 mins if possible.
The dough should be sticky, but not so wet to make it hard to handle. Add more yoghurt/flour to get the right consistency. It all depends on the flour - see notes above.
Place the dough on a lightly floured surface and divide into approx 8 pieces.
Roll each piece out into about a 20cm (8") to 25cm (10") circle. You can make then as thick or thin as you like. Cooking time will depend on the thickness of the bread. The thinner they are the crispier they will be but not so light and fluffy.
Place each piece on a pre-heated HOT BBQ plate or in a heavy based pan and cook on each side until brown spots appear. Each piece can take from 20 seconds each side to a minute or so each side, depending on the thickness.
Optional Toppings for cooked Flatbread:
Brush with melted butter, or spread with butter.
Spread with garlic butter (or use butter and crushed garlic)
Sprinkle with chopped parsley or any fresh herbs you like
Sprinkle with salt to taste (or use garlic salt / onion salt)
Turn you Flatbread into a Pizza base, a Wrap, or tear apart and use with your favourite dip!!
Cheese & Bacon Scrolls
Use the Middle Eastern style Flatbread dough recipe above and turn it into these scrumptious scrolls.
Bacon – finely chopped
Cheese – shredded (cheddar, mozzarella, etc)
Preheat your camp oven, or oven to 180°C.
Make up the Flatbread dough recipe above as directed.
Sprinkle a little flour on a board or bench and roll the dough into a rectangle shape.
Add toppings of your choice – not too thickly.
Roll up the dough from short end to short end into a log, encasing the ingredients.
Cut into 2cm (3/4") segments (scrolls) and place on a baking dish that fits inside your camp oven (don't forget the trivet), or on a baking tray if baking in your oven at home.
Sprinkle tops with some extra cheese if you like.
Bake for approx. 20 to 25 mins or until golden and cooked.
If baking in your camp oven, don't forget the coals on the lid!!
Bacon, ham, pepperoni, salami, feta, sundried tomatoes, roast capsicum, pickled onions, marinated mushrooms, basil, oregano, parsley or any other herbs of your choice, etc.
You could also spread a little favourite chutney on the dough before spreading with the cheese and bacon; or try vegemite and cheese for the kids.
Another very easy and simple type of flatbread. Slightly different in texture. A good recipe to have when you don't have any yoghurt on hand .
Makes about 6 or 8.
1 cup self-raising flour
1 tspn butter or margarine (cold)
garlic salt (or you could use some salt and garlic paste)
Crumble the butter into the flour and sprinkle generously with garlic salt.
Stir in enough water to make a soft, pliable dough.
Knead a little until smooth. It won't need much.
Roll into a sausage shape and then cut up into sections the size of a golf ball.
Roll each piece out, using a bottle or cup, to a thinnish, flat size.
Cook on a lightly greased pre-heated HOT pan or BBQ plate for a few minutes until the dough blisters and begins to brown, turn over and cook the same on other side.
Serve warm as an accompaniment to a casserole or curry, or use as a ‘wrap’.
Can also be eaten the next day for lunch or breakfast.