Flatbread with parsley butter

By Drum Digital
20 September 2016

If you’re looking for a flatbread with texture and great flavour, this is the recipe

By Hope Malau

Serves: 8

Preparation: 10 min

Cooking: 30 min

500 ml (2 c) flour, plus extra for dusting

7 g dried yeast

2 pinches of salt

5 ml (1 t) castor sugar

60 ml (¼ c) milk

30 ml (2 T) extra-virgin olive oil, plus extra for cooking

150 ml lukewarm water

100 g butter

a handful of parsley, chopped

juice of ½ lemon

  1. Place the flour in a large mixing bowl. Stir in the yeast, a pinch of salt, sugar, milk and oil using a wooden spoon, then add the water. Bring the mixture together, then pour out onto a floured surface and knead for 10 minutes.
  2. When the dough feels smooth and silky, place in a greased bowl and leave in a warm spot to rise for 1 hour.
  3. Place the risen dough on a lightly floured surface and fold until the air is completely pressed out. Divide into 8 pieces, then roll into balls.
  4. Using a rolling pin, roll the balls into flatbreads. Grease a baking sheet, then place the loaves on the sheet. Cover with a tea towel.
  5. Heat the extra oil in a large frying pan over a medium-low heat. Place 2 loaves in the pan and fry for 5 minutes until they’re cooked through, then turn over. Fry for another 3 minutes, then remove and place on the baking sheet. Repeat with all the loaves.
  6. Add butter to the pan until it’s melted, then let it cool slightly. Stir in the parsley, lemon juice and a pinch of salt.
  7. Drizzle the butter mixture over the flatbreads and serve.

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