Tim and l are not big bread eaters so l find that buying prepared bread is a waste so this option for us is ideal and l urge you to give it a try. I usually make up a full batch and then pull off portions and freeze them and pull them out as needed. I use these flat breads for all sorts of things such as souvlakis, sprinkle them with grated parmesan to dip in soups, sprinkle with sumac or dukka to use with dips, scramble eggs with some fresh basil and baby spinach and roll up to make breakfast wrap, roasted vegetables and feta roll up and put in sandwich press, so many uses, huh?
I got this recipe from Stephanie Alexander and its defintely a keeper.
FLAT BREAD
125 grms plain flour
1 1/4 teas salt
2 teas olive oil
1/3 cup tepid water
Mix all with hands until it comes together, place on floured board and knead for 4 mins. Rest for 30 mins.
Pull off a golf ball size and roll out with rolling pin. I brought a small rolling pin which is easy to store in the van and is perfect for this. You can dry fry these, but l prefer frying them in a little olive oil. Fry each side until lightly bubbled and brown.
For a delicious breakfast using these breads, fry 2 eggs , bacon, tomato and mushrooms, place on flatbread and sprinkle some prepared dukka, a tiny sprinkle of cumin and light sprinkle of lemon juice. salt and pepper.
Let your imagination run wild really. They will be a huge hit.
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