The bread is crisp on the outside and slightly chewy on the inside. It's really easy to make and seriously addictive. It's important to eat it fresh though, as it turned slightly hard when kept overnight.
Lebanese Flatbread with Sun-dried Tomato Basil Pesto (6 pieces)
Adapted from Bill Granger
For the bread
- 300g strong white flour
- 150g strong wholemeal flour
- 1½ tsp instant yeast
- 1 tsp caster sugar
- 1 tsp sea salt
- 2 tbsp olive oil, plus extra for greasing
- A handful of basil leaves (about 20)
- 6 sun-dried tomatoes
- 3 tbsp of oil from the sun-dried tomatoes or olive oil
- Greek yoghurt
- Extra basil leaves
- For the bread, place the flours, yeast, sugar and salt into a bowl, and stir to combine. Make a well in the centre then pour in 250ml of tepid water (slightly warm) and stir to form a soft dough. Tip out on to a lightly floured work surface and knead for 1 minute. Place in an oiled bowl and cover with a cloth, then set aside for 1 hour, or until doubled in size.
- In a blender, blend the basil leaves and sun-dried tomatoes and oil till it forms a paste.
- Preheat the oven to 250C/480F/Gas8. Divide the dough into 6 rounds and use a rolling pin to roll them out into flatbreads. Dust an oven tray with flour. Transfer the breads to the tray and spread with topping. Bake for 5 minutes until light-golden and lightly crisp like a pizza.
- Serve with basil leaves sprinkled over it and Greek yoghurt.
This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.