Homemade Flatbreads with Lemon Herb Butter
Homemade is always best. It's as simple as that. And speaking of simple, these flatbreads are almost embarrassingly easy to make whilst tasting truly out of this world. Apart from a bit of patience while the dough works its magic, this recipe is a doddle - a quick mix, a quick knead and then some frying and baking and you're there.
In terms of texture, they're light and fluffy with just enough chew for you to savour the flavour. I like to douse mine in a salty lemon and parsley butter but feel free to experiment with flavours, such as chilli or cumin seeds. Great as a starter with some hummus or tzatziki or served alongside a curry or a tagine to soak up all the sauce!
Homemade Flatbreads with Lemon Herb Butter
Makes 6
300g plain flour, plus extra for dusting
7g fast-action dried yeast
1½ tsp fine sea salt
1 tsp caster sugar
50ml soured cream
2 tbsp extra-virgin olive oil, plus extra for oiling and frying
150ml tepid water
For the herb butter:
100g unsalted butter
Handful fresh flat-leaf parsley, chopped
Juice ½ lemon
Sea salt
Put the flour in a large mixing bowl. Stir in the yeast, salt, sugar, soured cream and oil using a wooden spoon, then add the water. Bring the mixture together, then tip out onto a floured surface and knead for 5-10 minutes. When the dough feels smooth and silky, put into an oiled bowl and leave to rise for 1 hour in a warm place.
Heat the oven to 180°C/160°C fan/gas 4. Tip the risen dough onto a lightly floured surface and fold until the air is completely knocked out. Divide into 6 equal pieces (about 90g each), then roll into balls.
Using a rolling pin, roll the balls into flatbreads, roughly 15cm diameter. Oil 2 baking sheets, put the flatbreads on them, then cover with clean tea towels.
Heat a generous glug of olive oil in a large frying pan over a medium heat. Put a couple of breads in the pan and fry for 3-4 minutes until they have some colour, then turn them over. Fry for a further 3-4 minutes, then remove to the baking sheet. When you’ve cooked all 6, transfer to the oven and bake for 5-8 minutes until fully cooked and browned all over. Allow to cool until just warm.
While the flatbreads are cooling, melt the butter in a saucepan over a low heat. Line a small sieve with a piece of kitchen paper, set over a mixing bowl and pour the butter through to filter off the white milk solids and clarify the butter. (Discard the kitchen paper containing the milk solids.) Let the clarified butter cool slightly, then stir in the parsley, lemon juice and a good pinch of salt.
To serve, drizzle the butter over the just-warm flatbreads.
In terms of texture, they're light and fluffy with just enough chew for you to savour the flavour. I like to douse mine in a salty lemon and parsley butter but feel free to experiment with flavours, such as chilli or cumin seeds. Great as a starter with some hummus or tzatziki or served alongside a curry or a tagine to soak up all the sauce!
Homemade Flatbreads with Lemon Herb Butter
Makes 6300g plain flour, plus extra for dusting
7g fast-action dried yeast
1½ tsp fine sea salt
1 tsp caster sugar
50ml soured cream
2 tbsp extra-virgin olive oil, plus extra for oiling and frying
150ml tepid water
For the herb butter:
100g unsalted butter
Handful fresh flat-leaf parsley, chopped
Juice ½ lemon
Sea salt
Put the flour in a large mixing bowl. Stir in the yeast, salt, sugar, soured cream and oil using a wooden spoon, then add the water. Bring the mixture together, then tip out onto a floured surface and knead for 5-10 minutes. When the dough feels smooth and silky, put into an oiled bowl and leave to rise for 1 hour in a warm place.
Heat the oven to 180°C/160°C fan/gas 4. Tip the risen dough onto a lightly floured surface and fold until the air is completely knocked out. Divide into 6 equal pieces (about 90g each), then roll into balls.
Using a rolling pin, roll the balls into flatbreads, roughly 15cm diameter. Oil 2 baking sheets, put the flatbreads on them, then cover with clean tea towels.
Heat a generous glug of olive oil in a large frying pan over a medium heat. Put a couple of breads in the pan and fry for 3-4 minutes until they have some colour, then turn them over. Fry for a further 3-4 minutes, then remove to the baking sheet. When you’ve cooked all 6, transfer to the oven and bake for 5-8 minutes until fully cooked and browned all over. Allow to cool until just warm.
While the flatbreads are cooling, melt the butter in a saucepan over a low heat. Line a small sieve with a piece of kitchen paper, set over a mixing bowl and pour the butter through to filter off the white milk solids and clarify the butter. (Discard the kitchen paper containing the milk solids.) Let the clarified butter cool slightly, then stir in the parsley, lemon juice and a good pinch of salt.
To serve, drizzle the butter over the just-warm flatbreads.
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