I’ve always loved these rip-able dip-able breads. Not quite a billowy pita bread – although I’d really like to have a go at baking those too – these are still able to be split for fork-free dunking.
To get the lovely char marks on the outside you need a griddle plate, but these work just as well on any heavy cast iron frypan. In fact, I’m tempted to give them a go when we’re next by the camp-fire.
There are other more ingredient-rich recipes around, but this one is simple and effective. Of course, you don’t need the rosemary, but it does add a lovely scent.
What you need
- 250g strong bread flour
- 7g dried yeast
- 175g warm water
- 2 tablespoons chopped rosemary
What you do with it
- Mix together the flour and yeast in a large bowl
- Pour in the water and mix until you get a sticky-ish dough. I find it easier to do this with my hands
- Turn out onto a lightly floured surface and knead for 5-6 minutes until the dough is smooth.
- Pop it back into the bowl, cover it with a clean tea towel and set it somewhere draught-free and warm for 30-40 minutes or until it has doubled in size.
- Once it has risen gently knock it back and work the chopped rosemary through the dough.
- Tear the dough into 8 pieces and roll each into a little ball.
- Flatten each ball and roll lightly until it’s about the size of the palm of your hand. I do this between 2 pieces of baking paper so nothing sticks and I don’t have a huge floury mess to clean up.
- Heat a griddle pan or heavy cast iron frypan and when it’s hot, place one of the discs in the pan. You’ll know that it’s hot enough when you can’t hold your hand over it for more than a few seconds.
- The bread should puff and bubble up as if it’s about to explode. This is actually the really cool part of the process. Turn over and cook the other side, flattening as required with the back of a spatula.
- Remove and repeat.
- We served this with a lamb tagine.