I wanted to make some flatbreads to go with our lamb tagine this evening but all the recipes called for plain flour & yeast and I couldn’t find any of the latter in our over-stuffed cupboard. I kept the yeast-activating honey from the recipes I found though and aside from that just improvised.
They turned out ace – sweet and tasty in their own right but the taste didn’t overpower or clash with the flavour of the tagine.
Recipe for flatbreads with honey & sesame oil
(I don’t really measure/weigh stuff so quantities are estimates)
- About 150g of self-raising flour (since I had some of that)
- 1tablespoon ish of olive oil
- 1teaspoon ish of honey
- A tiny bit (maybe half a teaspoon) of sesame oil
- Some water
- Toasted sesame seeds (completely optional topping)
Preheat the oven to about gas mark 5.
Put the flour in a mixing bowl and add the honey & the oils. Mix together (but it won’t mix that well because it’s pretty dry).
Gradually add water, mixing all the time until you get a well mixed stiff (ie, not sloppy) dough. Knead it a bit.
Divide dough into pieces – four for (my) hand-size breads, six for smaller ones. Roll them in your hands to make a ball then squish them out flat on a dusted board/counter. Squish them out further with your palm until they’re, I don’t know, just under 1cm? in height. Throw some toasted sesame seeds on the top if you want to use them.
Lightly grease up a baking tray with olive oil, or if you’re an excitable sort, a little sesame oil. Plop the breads on the tray and put the trays in the oven, top shelf, for about, I don’t know, I’m really not good at this numbers business, 15 minutes? – until they’re cooked but no more lightly brown on the bottom and slightly browning on the top. Leave to stand for a minute then serve immediately or as immediately as you can manage if you’re anything like us.