Soft and fluffy, these flat breads are easy to create and griddle on your Le Creuset cast iron grill. Flatbreads are usually unleavened dough, however this recipe uses yeast to give a delightfully light and tasty flat bread perfect for serving with our lamp chops with peppermint.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 7g yeast
- 75ml lukewarm water
- 150g wholemeal bread flour
- 1 pinch of salt
- 1 tbsp vegetable oil
- 1 tbsp olive oil
- Salt and rosemary for sprinkling
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Method
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1Begin by dissolving the yeast in the water in a small bowl.
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2Add the flour, salt and olive oil and knead together well for 2-3 minutes. Leave to rest overnight in the fridge.
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3The next day, remove the dough from the fridge and leave it to stand for 30 minutes to reach room temperature.
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4Preheat up the Cast Iron grillit® by placing it over a medium heat. Whilst the pan heats up, divide the dough into 4 equally sized pieces and form into long, flat breads.
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5Put the four flat breads on a plate greased with the vegetable oil, turn the flat breads over on the plate to ensure the breads are covered with the oil. Put the flat breads on the grill and cook for 5 to 6 minutes, turn, reduce the heat to low and cook for a further 5 minutes.
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6Remove the flat breads from the grill and immediately brush them with a little olive oil. Sprinkle the breads with the salt and rosemary and serve warm.
