I don’t normally bother making bread which needs to be kneaded (see no-knead bread) but these flatbreads are so simple, it’s like falling off a log!
Serve with all kinds of middle-eastern and arabic dishes – meatballs, tagines, kebabs….
Recipe for Simple Sumac Flatbreads
- 360g/3 cups plain flour
- ½ tsp baking powder
- 1 tsp cooking salt
- 1 tsp smoked salt, or Maldon salt – something with a good texture.
- 2 tsp sumac
- 80 ml/⅓ cup plus an additional tbsp olive oil
- 180 ml/¾ cup cold water
- if you have any you could try sprinkling over some nigella seeds for a musky, oniony sort of taste
- In a medium-sized bowl mix the flour, baking powder, cooking salt, the water and a tbsp olive oil – initially with a spoon, then with your hands.
- Knead it on a floured surface to get it smooth (three or four minutes, max).
- Return to the bowl and cover with a damp cloth, or cling film. Set aside for about ten minutes (you can make this some hours before).
- Divide it into four (or make eight smaller ones), and roll out as thinly as you can, just a couple of mm.
- Get your ribbed griddle (or if you don’t have one, use a big frying pan).
- Mix the rest of the olive oil with the sumac – brush over, and put brushed side down on the griddle. Cook a minute or two – until the bread begins to bubble and brown – and then turn. Brush with the rest of the oil, and sprinkle over some textured salt, and, if you are using, some nigella seeds.
- Serve immediately, or wrap in clean tea towels and keep warm for up to ten minutes.
Bread sings I Want To Make It With You