5-2 Recipes: PERFECT FLATBREAD

153 calories

I have been searching for some time for the perfect flatbread recipe,

 as I want something low in calories that I can eat occasionally on my

 fast day and something that is very nutritious and tasty that I can eat

 on ‘normal’ days. This flatbread is much better than bought flatbread

 and has a real artisan look and taste. I have included instructions for

 making this by hand as well as using a bread machine.

MAKES 6  •  PREP 25 minutes  •  REST 1hour 20 minutes  •  COOK 4 minutes

250g (9oz) strong white bread flour, plus extra for dusting (830 cals)

¾ tsp fast-action yeast (active dry yeast) (4 cals)

1 tsp sugar (20 cals)

a pinch of salt

1 tsp olive oil (27 cals)

2 tbsp low-fat plain yogurt (39 cals)

Making the dough by hand

• Put the flour into a large mixing bowl and stir in the yeast, sugar and

 salt. Make a well in the centre and add the oil, yogurt and 60ml (¼ cup)

 water and start to bring the mixture together with your hands.

 Add another 60ml (¼ cup) water slowly and mix until all the flour

 is combined.

• Put the dough on a lightly floured work surface (counter) and knead

 for about 10 minutes until the dough is smooth and almost silky.

 Return the dough to the mixing bowl, cover and leave in a warm

 place for 1 hour or until the dough has doubled in size.

Making the dough in a bread machine

• Put the yeast in the bottom of the bread pan and put the flour on top 

of that. Add the rest of the ingredients and turn the bread machine onto

 the ‘dough’ or ‘basic dough’ setting.

Making the flatbreads

• Line a baking sheet with greaseproof (waxed) paper.

• Tip the dough out onto a lightly floured work surface (counter) 

and fold repeatedly to knock the air out of it, then cut the dough

 into 6 equal pieces and roll each into a ball.

• Put a ball of dough on a well-floured work surface and use a rolling

 pin to flatten it to a circle or oval of about 15cm (6in) wide. Place it 

on the prepared baking sheet and repeat with the remaining dough.

 You should be able to squeeze 3 flatbreads onto a standard-sized

 baking sheet. Place the baking sheets in a warm place to rest for

 20 minutes.

• Heat a large frying pan (skillet) over a medium-high heat and, 

when hot, place 2 flatbreads into the pan, pushing them lightly

 against the base of the pan. Cook for 2 minutes – they should

 puff up and be a little blackened and blistered in places. Turn them

 over and cook for another 2 minutes. Remove and wrap in a clean

 tea towel (dish towel) while you cook the other flatbreads.

• These flatbreads are at their absolute best served immediately,

but it you want to reheat them in the oven, sprinkle with water and

 cook in an oven preheated to 220°C/fan 200°C/425°F/Gas mark 7 for 4–5 minutes until hot.

Source:

http://www.52recipes.co.uk/2014/09/22/perfect-flatbread/