Flat Round Breads Recipe
Posted on April 6th, 2020
These flat round breads are quick and easy to make and so delicious! We often make them for lunch on my baking workshops here at Canterbury Baking School, and we also add some sourdough sponge to the mix to get some of the benefits of sourdough in a quick bread. You can try this if you already have some sourdough starter at home, but don’t worry if you haven’t, you can simply follow the recipe below and it will still taste amazing.
Toppings
You can use a variety of different toppings to dress these flat round breads, such as herbs, cheese, onions and garlic, to make all sorts of different flavour combinations. So once you’ve mastered this simple recipe, you can vary the toppings and never get bored!
Kamut Flour
I love to use kamut flour in baking because it is so soft and much easier to digest than regular wheat. Kamut is an ancient form of the wheat grain which contains much less gluten, more protein and more vitamins and minerals than modern wheat. I mill my own grains, for the freshest, tastiest and and most nutritious flour, but you can buy kamut flour from most supermarkets. Alternatively you could try using spelt flour.
Fresh Yeast
I also like to use fresh yeast as this gives added flavour to the bread. You can buy fresh yeast from the patisserie department in supermarkets – I usually get mine from Sainsbury’s or Morrisons. Or alternatively you can buy it online. You can freeze fresh yeast for up to 3 months. Top tip: freeze fresh yeast in ice cube containers (about 10g each). Then, just defrost one cube at a time when you want to make bread.
If you can’t get hold of fresh yeast you can use dried yeast instead. In this recipe I would use just over 3g of dried yeast.
Oil
When choosing an oil for this recipe, you can use whatever oil you have to hand. I like to use a high quality olive oil or rapeseed oil for the best flavour. But you could also use sunflower oil for a more neutral taste.
Storing
This recipe makes 16 flatbreads, which makes it great for a party or family gathering. But if you’re just making it for yourself at home you can freeze the bread or even the dough to keep it for another time.
milling grains on a workshop at Canterbury Baking School
Flat Round Breads
Ingredients
- 450 g kamut flour
- 280 g water at room temperature
- 9 g salt
- 10 g fresh yeast
- 22 g oil
Toppings (mix and match your favourites)
- 2 tbsp coriander leaves
- 1 tbsp basil and/or mint
- 100 g parmesan cheese
- onion or red onion
- garlic
- pesto
Instructions
- Combine flour, salt and oil and mix well in a large bowl. In a smaller bowl or jug, stir fresh yeast into water until dissolved. Pour the water/yeast mixture into the dry ingredients and mix together until well combined.
- Stretch, fold and knead mix for 10 minutes. Then cover the bowl with a damp tea towel.
- Leave to prove for an hour and then empty the bowl onto your work surface.
- Knead into shape. Flatten then stretch, pull strands out, across and tuck back in. Form into a rectangle using the heel of your hand. Fold into three and repeat.
- Shape into individual flat breads and dress with your chosen toppings.
- Place onto well oiled trays and leave to rise for another 15-20 minutes. Meanwhile, preheat the oven to 200 C.
- Bake for 10-15 minutes, until golden brown and sounding hollow.
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