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Laffa-style flatbreads recipe

Laffa-style flatbreads recipe

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These simple, minimal effort flatbreads are so versatile and fit a variety of cuisines, meaning that you can wrap, tear or dip along with your favourite foods. Make this your go-to flatbread recipe and enjoy this with everything from a Turkish kebab fakeaway to a fragrant, homemade Indian-inspired curry. See method

  • Serves 4
  • Takes 20 mins plus resting
  • 353 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 350g strong white bread flour, plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 1 tsp fine salt​
  • 1 tbsp extra-virgin olive oil
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    1500kj
    353kcal
    18%
  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    1g 1%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 71.6g Protein 10.5g Fibre 3.1g

Method

  1. Put the flour in a medium bowl, make a well in the centre and add the yeast. Pour in 225ml warm (not hot) water, partially mix, then add the salt and olive oil. Transfer to a lightly floured surface and knead vigorously for 30 secs, then cover and set aside for 10 mins.

  2. Briefly knead the dough again on a lightly floured surface, then divide into 4 even pieces and shape into smooth balls. Dust well with more flour and cover with a clean tea towel. Set aside to rest for 30 mins or until almost doubled in size.

  3. Preheat the grill to high, setting a flat baking sheet in the middle. Roll 2 proved dough balls into rounds 18-20cm wide and 0.5cm thick. Carefully transfer to the hot baking sheet and bake for 3-5 mins until puffed and lightly browned. Wrap in a clean tea towel to keep warm and repeat with the remaining dough.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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