First posted: Jun 30, 2013

Tunisian-style Flatbreads



Cooks in:        Serves:2

For the bread for 1 portion
  • 350g brown bread flour
  • 350g cake flour
  • good pinch of salt
  • 20g fresh yeast
  • 450ml luke warm water
  • 1 tbsp coriander seeds
  • 30ml olive oil
For the Salad
  • Handful cos lettuce, shredded
  • 1 peppadew, finely shredded
  • 1 small stick celery, finely sliced
  • Small handful cucumber strips
  • 1 Tbsp chopped fresh coriander, mint and parsley
  • 1 small radish, thinly sliced
  • 1 tsp lemon juice
  • 1/2 tsp white wine vinegar
  • Toasted pumpkin seeds
  • Toasted sunflower seeds
  • Small drizzle of olive oil

What to do

Mix the ingredients together and knead until you have a smooth, elastic dough. Leave to rest, covered lightly with a tea towel or cling film, until almost doubled in size. Gently 'knock back', knead for another couple of minutes and then separate into golf-sized balls. Roll out and fry in a little olive oil until golden on both sides.

For the Salad
Toss the ingredients together gently and serve with the flatbreads.

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