To me a crispy flatbread is the perfect snack because:
- Its bread
- Its crispy, and I’m a crunch junky
- Its a snack that is the perfect carrier of a lot of salt, and I love salt
I also prefer it to a biscuit which is laden with fat.
I fell in love with these flatbreads the first time I tasted them at Miss K Food Cafe and was lucky enough to get the recipe from the owner. I have been dying to make them ever since.
I am not going to lie and say that this didnt require a lot of effort to make because it did. The quanitites are large and suitable for a restaurant, thus the time it took to roll out multiple breads and bake in relays was pretty hefty. I realised about half way through that I was making a hell of a lot so made a few rolls with some of the dough which turned out really well.
Next time I will make half the quantity, but the effort is so well worth it especially if you are making them for a party. Place a whole pile on a platter for people to break shards off and serve with pates, dips and spreads.
I also mixed it up and instead of only sprinkling sea salt on the breads, I used salt and rosemary on some, and my smoked salt, rosemary and coriander mix on others. I also tried adding sesame seeds, but these seemed to fall off after baking.
Recipe for a very large batch, halve it if you want to make it smaller:
- 1 kg of flour
- 1.2 tsp salt (I think it could have done with a little bit more)
- 10gms instant yeast powder (1 packet)
- 2 Tbs sugar
- 800ml warm water (luke)
- olive oil for brushing
- salt and herbs for sprinkling
Place all the ingredients except the water in a mixer with a paddle attachment. Briefly mix on low to mix the dry ingredients. Add the warm water and mix on low for about 8 – 10 minutes. The dough is extremely sticky. I was a little concerned as it seemed to stay sticky, but I removed the paddle and left the dough in the mixing bowl and covered with a tea towel and left it in a warm place to prove. The recipe indicated that it needed to prove for an hour, but I think I must have left mine for about 2. 5 hours. It rose to the point of jumping out the bowl. Pre heat the oven to 200 C when you are ready to bake. Punch the dough back and empty it onto a well floured surface. It is still fairly sticky at this point. Break off a small ball, knead briefly and roll out very thinly, as thin as it will go before tearing and place on a baking tray that has been greased or lined with silicone parchment paper. I find this the very best surface to bake on. Brush generously with olive oil, sprinkle over the salt (fairly generously) and rosemary and bake for about 15 minutes until golden brown. Keep watching it. Repeat until you have completed all your flat breads.
They went very well with what I consider to be the best ever chicken liver pate.