Moro's flatbread

This is the flatbread I served alongside Moro's hummus and lamb dish. It was easy, quick, and very, very tasty. I didn't have za'tar, so I used chopped parsley and sea salt to top the bread. From The Moro Cookbook.

Makes 4 breads.

200g unbleached strong white bread flour
1/2 tsp fine sea salt (I used kosher salt instead)
1/3 level teaspoon dried yeast
170ml tepid water
1 tbsp olive oil

Preheat the oven to 230C/450F.

Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and then pour the oil into the water. Now pour the water into the flour, a bit at a time, while mixing. When all the water is added, transfer to a floured board and knead well. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Let it rest for 45 minutes covered by a tea towel.

Divide the dough into four, and roll into balls. On a generously floured survace roll each balll to 3-5mm thick. You should have rough circles 15-20cm in diamter. Top each round with a little olive oil and za'tar. Place on a flat oiled baking tray and bake in the top of the oven for 5-10 minutes. Each bread should partiallly bubble up and colour slightly yet not be totally crisp.

Note: I baked my flatbreads directly on a baking stone in the middle of the oven, to good effect.

Posted by shock on June 01, 2004 | TrackBack
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