Best 3 Aldeburgh Flatbread Recipes

ALDEBURGH FLATBREAD

Steps:

• Cream the yeast with the honey, add teh water and mix. sprinkle on a tbsp of flour and leave to stand 15 minutes or until frothy.
• Add the salt to the flour, then add the yeast mixture and the olive oil.Mix until you form a ball of dough, then transfer to a floured surface and knead with the heeel of your hand for 5 -8 minutes, or until the doughis smooth and elastic.
• Work in your chosen seasonings such as 1 tsp fennel seeds, 1 tsp crushed coriander seeds, 1 tbsp thyme, 1 tbsp marjoram or basil and 2 green spring onions finely chopped. knead about 3 minutes or until evenly distributed. Do not add too many ingredients or it will be hard to knead.
• Flatten out and let rise for 15 minutes. pre heat a frying pan or grill pan or BBQ and grill about 2 minute on each side.

PALEO FLATBREAD

Steps:

• Wisk eggs and water together in a bowl. Set aside.
• Mix all dry ingredients in a bowl. Pour liquid in and mix well with a fork until all ingredients are incorporated. The dough should be moist but not sticky and form a ball well when squeezed.
• Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
• Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
• Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
• Gently remove the paper from the top of your dough.
• When it puffs slightly and browns around the edges you can flip it to toast the other side.
• Remove to a piece of paper towel to cool.
• When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.

GREEK FLATBREAD

Steps:

• Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
• Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
• Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
• This should take about an hour.
• Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
• Leave to rise for 10 minutes.
• Preheat the oven to 240 C or 475 F.
• Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
• Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
• Spray the dough with water and bake for two minutes.
• Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
• You want them firm but not hard or brown.
• Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
• Great with kebabs!
• If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.