Homemade Flatbread Recipe - Mark's Cuisine 25

Nothing beats the taste of homemade Flatbread. WATCH THIS VIDEO on how to make Flatbread and impress your loved ones with this delicious side dish... In this video I am going to show you how to do the flatbread. Flatbread is one of the most ancient of foods and it is made worldwide. In India it is called the chapati, in Mexico the tortilla and in the Middle East the pita. You can buy flatbread in a shop, but there is nothing like having a fresh hot flatbread that goes straight from the stove to the table. Ingredients: 2 cups of plain flour + extra for kneading and rolling 120ml /4.25 fl oz of water 1 1/2 tbs of olive oil 1 tsp salt In a large bowl mix flour and salt, then rub the olive oil into the flour, add about 4/5 of the water and mix to make the flatbread dough. If it is too wet, add some more flour. If it is too dry, add more water and knead the flatbread dough for at least 5 minutes until soft and smooth and it stretches in your fingers. Let the flatbread dough rest for at least 30 minutes wrapped in some cling wrap. Roll out flatbread dough into a 1 1/2 inch log and chop into 7-8 pieces. Now take one flatbread piece and flatten between your 2 palms of your hands. On a flat floured surface roll the flatbread in one direction and then turn it 90 degrees and roll again making sure you have plenty of flour under and on top of your flatbread, so to not let it stick. Once you have a 4 inch diameter circle take rolling pin and start rolling flatbread from the middle to the edges and rotate the flatbread and repeat until you have a flatbread that you can see your hand through. Drop the flatbread onto a very hot heavy skillet or fry pan that is slightly oiled. Wait until it bubbles appear on the surface, then flip over and let the flatbread cook on the other side. This should take approx 20 -30 seconds on the first side and half the time on the second side ENJOY! Mark "Your friend in the kitchen" Wakefield Follow me here: /markscuisine http://www.facebook.com/marks.cuisine.recipes © Mark's Cuisine 2013

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