Soujouk Flatbread Food

SOURDOUGH FLATBREAD

Sourdough Flatbread image

I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.

Provided by Rachel CM

Categories Bread Quick Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

2 ½ cups all-purpose flour, or as needed
1 teaspoon salt
⅔ cup sourdough starter
1 large egg
1 tablespoon vegetable oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
Knead dough until smooth, 5 to 8 minutes.
Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g

EASY YOGURT FLATBREADS

Easy yogurt flatbreads image

Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix

Provided by John Torode

Categories Lunch, Side dish, Starter

Time 25m

Yield makes 12

Number Of Ingredients 7

Ingredients

500g plain flour
1 tsp salt
1 tsp golden caster sugar
1 tsp fresh yeast or 1/3 tsp fast-action dried yeast
150ml full-fat milk
150g pot natural yogurt
60g clarified butter or ghee

Steps:

Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.
Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.
Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.

Nutrition Facts : Calories 434 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

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