homemade flatbreads

Top homemade flatbreads with whipped feta and charred onions for a sensational lunch or supper. Finish off with a touch of harissa, thyme and honey

Charred onion & whipped feta flatbreads

strong white bread

sachet fast-action dried yeast

olive oil,

½ tbsp extra virgin olive oil

brown onions,

thyme

honey,

feta

thick Greek yogurt

rose harissa

Combine the flour, 1 tsp salt and the yeast in a large bowl. Make a well in the centre, and tip in 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 mins. Tip into a lightly oiled bowl, cover and leave to rise for at least 1 hr, or until doubled in size.

Heat the oven to 200C/180C fan/gas 6. Heat the extra virgin olive oil in a frying pan over a high heat, and fry the onions for about 5 mins until beginning to char, stirring every so often. Tip the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.

Crumble the feta into a bowl with the yogurt, then <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth and creamy.

Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.

Pan fried garlic chilli prawns nestled on a bed of baby spinach on top of super-quick homemade flatbreads.

Garlic Chilli Prawns with Homemade Flatbreads

120 ml (1/2 cup) Greek Style (- full fat is best)

garlic

tbsp lime juice ((from about 1/4 of a lime))

tsp caster sugar

tsp white wine vinegar

coriander (cilantro) (chopped finely)

salt

cumin

120 ml (1/2 cup) Greek yogurt (- full fat is best)

tsp baking powder

sunflower oil

unsalted butter

red chilli (finely chopped)

king prawns (de-veined)

paprika

coriander (cilantro)

spinach

First make the Greek yogurt dip by combining all the dip ingredients in a small bowl. Give it a mix, then cover and place in the fridge whilst you make the rest of the meal.

Next make the flatbreads. Place the Greek yogurt, flour, baking powder and salt in a bowl or food mixer.

Mix together using your hands or a dough hook until all of the ingredients are combined. It should only take a minute or two.

Place the dough on a well-floured surface. Cut into four equal pieces.

Roll each piece into a ball, then roll flat into an oval shape approx. 2mm thick. Make sure your rolling pin is floured too.

Repeat with the remaining balls of dough, stacking the rolled out flatbreads with a sheet of non-stick baking parchment between each flatbread (make sure none of the flatbread is touching another one as they will stick - even if they&#39;re well floured).

Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.

As soon as the flatbreads are cooking, cook the prawns.

Melt the butter and oil in a frying pan and add the chillies and garlic. Cook on a low-medium heat for 30 seconds until fragrant (don&#39;t cook any longer or the garlic may burn).

Add the prawns, paprika and salt, turn the heat to medium and cook for 2-3 minutes, stirring often until the prawns are pink and cooked throughout. Turn off the heat and stir in the coriander (cilantro).

Place the flatbreads onto a plate, add the fresh spinach and top with the prawns. Drizzle the garlic/chilli oil from the pan over the top, and then spoon on a little of the Greek yogurt dip.

Serve with the rest of the Greek yogurt dip.

https://content.jwplatform.com/videos/9i6Q1JOu.mp4

Making yogurt dip

Adding dough ingredients to bowl

Mixing dough

Slicing dough

Rolling dough in to a ball, then rolling it flat

Frying flatbreads

frying butter chillies and garlic

Frying prawns

Topping flatbreads with prawns and yogurt dip

Garlic Shrimp with homemade flatbreads

Soft Swedish flatbreads made with barley flour.  Perfect for dipping into hummus or soups and stews or making easy wrap sandwiches!

Soft Swedish Flatbreads (Tunnbröd)

bread flour (plus an extra tablespoon or two if necessary and more for rolling the dough)

barley flour

instant yeast

fine sea salt

sugar

water (room temperature)

canola oil (plus more for oiling the bowl and cooking the flatbreads)

unsalted butter (melted)

Flaky sea salt

Whisk bread flour, barley flour, yeast, salt and sugar together by hand in the bowl of a stand mixer.

Add water, skyr and 1 tablespoon oil to the dry ingredients.

Fit a stand mixer with the dough hook and begin mixing at medium-low speed until dough just comes together.  Increase mixer speed to medium and knead dough for three minutes. If dough is sticking to the sides or the bottom after the first 3 minutes of kneading, add an additional tablespoon of bread flour before continuing the kneading process.  Continue kneading at medium speed until the dough is tacky but not sticky and clears the bottom and sides of the bowl, approximately 2-3 more minutes. Add an additional tablespoon or two of bread flour if dough continues to stick to the sides or bottom of the bowl during the kneading process.

Transfer the dough to an oiled bowl.  Cover and let rise for an hour at room temperature or until doubled in size.

Transfer dough to a clean countertop and divide into 8 equal pieces.  Roll each piece into a rough ball. Cover with plastic wrap.

Add a teaspoon or so of canola oil  to a 10 or 12-inch cast iron skillet. Heat over medium heat.

Working with one piece of dough at a time, use a rolling pin to create a thin circular flatbread (like a thin tortilla).  If the dough sticks to the rolling pin, sprinkle a little flour on top. It’s okay if the dough is sticking to the work surface.

Finish by rolling the flatbread a couple of times with a or poking it at 1 inch intervals with a fork or skewer.  Brush off any excess flour from the top of the dough.

Using a dough scraper and your fingers, gently release the flatbread from the countertop.

Wipe the oil from the skillet with a paper towel so that only a thin film remains.  Place the dough round in the heated skillet.  Cook for one minute or until brown and spotty on the first side.  Flip the bread over and cook for another minute. Remove the flatbread from the skillet and transfer to a plate. Brush lightly with melted butter and sprinkle with coarse salt.  Cover with a piece of parchment paper and stack a clean kitchen towel on top. Repeat the process with the remaining portions of dough. I like to turn off the burner in between cooking each flatbread to minimize any smoking of the cast-iron skillet.  Simply turn it back to medium and add a little oil as you finish rolling the next flatbread.

Eat immediately or wrap tightly and freeze once the flatbreads have cooled to room temperature.

I can only find hulled barley. I mash and grind it into a flour with a mortar and pestle.

https://content.jwplatform.com/videos/5NLcrts0.mp4

Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally &quot;thin bread&quot;) or sometimes Polar Bread.

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Top 3 homemade flatbreads recipes from across the web

The most viewed homemade flatbreads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Charred onion & whipped feta flatbr...

Garlic Chilli Prawns with Homemade ...

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The most viewed homemade flatbreads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine