These flatbreads have all the chewiness and charring you would expect, but without the faff of a wood oven. It’s a quick bread recipe and great for veg dips, like this celeriac one. The flatbreads are best eaten as soon as they are made.
For the flatbread:
120g plain flour
120g strong white bread flour
3g quick action dried yeast
For the dip:
3 tbsp olive oil, plus extra for serving
1 tbsp za’atar
1 tbsp flaked almonds, toasted
Start by making the dough. Mix all the ingredients together with a pinch of salt and 150ml lukewarm water. Knead for 5 mins. You can do this in a freestanding mixer with a dough hook, if you like. Cover with clingfilm and leave to rise somewhere warm for 30 mins, or 1 hour if you have it.
When the dough is ready, heat a griddle pan or frying pan on the hob until smoking hot. Take the risen dough and, with a little dusting of flour to prevent sticking, pull off a walnut sized piece then press it out into a flat circle. It needs to be really thin, so gently pull and stretch the dough like a pizza. Shake off any excess flour and place the flatbread onto the hot griddle to cook for around 3 mins on each side. Repeat until all the dough is used up.
For the dip, preheat the oven to 200C. Peel the celeriac and chop it into 2cm chunks. Toss in 2 tbsp olive oil, season and arrange in a single layer on a baking tray. Roast in the oven for 50 mins until golden brown, soft and maybe a little charred in places.
Once the celeriac is done, put it in a food processor with 1 tbsp olive oil, a dash of water and a pinch of salt and whizz to a puree. You may need to add a little more water to achieve a smooth, velvety consistency. Adjust the seasoning as needed.
To serve, spread the puree over a small plate. Scatter with za’atar and almonds then drizzle over a little more olive oil. Serve with the flatbreads.
Recipe: Kathy Slack