These simple griddled flatbreads made with sumac, black pepper and dried oregano are the perfect accompaniment to a Middle Eastern-inspired feast – they also hold together well as a wrap stuffed with meats, veggies and a delicious yogurt sauce!
- 250g (1 cup) plain (all purpose) flour
- 2 tsp dried oregano
- 1 tsp sea salt
- 1 tsp sumac
- 1/2 tsp dried yeast
- 1/2 tsp granulated sugar
- freshly ground black pepper
- 150ml (just over 1/2 cup) warm water
- light olive oil
- Combine the flour, dried oregano, salt, sumac, yeast, sugar, and a generous amount of freshly ground black pepper and make a well in the middle. Add 1 tbsp of the olive oil plus the water, and bring together into a rough dough with a fork.
- Turn out onto a lightly floured surface and knead for around 8-10 minutes until the dough is smooth and supple. Return to the bowl, cover with kitchen wrap, and allow to rest for 1 hour – it will have just about doubled in size.
- Heat a griddle pan or large saucepan over a very high heat. Divide the dough into 4. Lightly oil a dinner plate and using oiled fingers, gently push the dough out into circles – practice will make for better flatbreads with less holes!
- Griddle each flatbread for a few minutes until just charring on each side, instantly transferring to a large, sealed plastic bag to steam the moment each one is cooked.
I find if I’m doubling the mixture to make more flatbreads it is easier to do the kneading in the stand mixer with the dough hook attached.