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Flat breads are a mezze staple. Cook these flat breads for varying times to give different textures – roll out slightly more thickly to produce soft bread perfect for mopping up sauce, roll out others thinly and cook for slightly longer to make crispy bread which is great for scooping.

  • Yields: 12 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
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Flat Bread

6 C (840 g) plain flour
1 ½ tsp (7.5 ml) salt
1 tsp (5 ml) sugar
1 sachet dry yeast
2 C (500 ml) warm water
4 tsp (20 ml) olive oil

Sift the flour and add the salt and sugar.

Add the yeast to the warm water and then add this to the flour and combine. Knead together for about 10 minutes until very smooth and soft.

Place the dough in an oiled bowl, cover and allow to prove somewhere warm for at least an hour.

Preheat the oven to 200 °C.

Punch down and then split the dough into 12 balls (cover the dough you are not working with). Roll each ball into a flat round and place on a floured surface for 10 – 15 minutes.

Place on a lightly floured baking tray and bake in the oven for 10 – 15 minutes or until they reach the desired crispness.