Dong’s flatbreads

Dong’s flatbreads

By
From
Breddos Tacos
Makes
10-15 flatbreads
Photographer
Kris kirkham

Dong has worked for us for two years now and came in all shy and quiet. Like most shy and quiet people, he has a sparkling personality. He is also an incredible young chef. Out of the blue one day, he made these astonishing flatbreads. We normally barbecue them over coals, but you can also cook them in a frying pan or an oven.

Ingredients

Quantity Ingredient
3 level teaspoons dried yeast
600ml warm water
1kg plain flour
2 tablespoons sea salt
5 tablespoons natural yoghurt
rapeseed or garlic oil

Method

  1. Put the yeast into a bowl with the warm water and stir to dissolve, then add the flour and mix to a dough. Leave to rest for 30 minutes, then add the salt and yoghurt. Knead until incorporated, about 4–5 minutes. Leave the dough to rest in a warm place for 45 minutes. Knead again for 4–5 minutes, then set aside for 2 hours for the final rest.
  2. Divide the dough into equal portions and roll out to a 5mm thickness. Heat a cast-iron pan or griddle to high, add a slick of rapeseed or garlic oil and cook the breads one at a time for about 2 minutes each side.
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