Flat breads with herb dip

By Hope Malau
04 November 2015

Having a party? Here’s the perfect snack to prepare

Serves 6

Preparation: 10 min

Cooking: 15 min

450g (3 c) bread flour, sifted

10 g dried yeast

2,5 ml (½ t) salt

310 ml (1¼ c) hot water

125 ml (½ c) olive oil

extra olive oil, for brushing

2 garlic cloves, crushed

2 red chillies, chopped

handful rosemary leaves

1. Combine the flour and yeast in a large bowl. Stir in the salt. Make a well in the centre. Gradually add the water and 15 ml (1 T) oil, stirring until combined. Use your hands to make a dough.

2. Turn the dough onto a lightly floured surface and knead for 10 minutes or until it is smooth and elastic. Grease a large bowl with oil and place the dough in it. Cover and set aside for 1 hour or until doubled in size.

3. Meanwhile, place the garlic, chillies, rosemary and remaining oil in a bowl. Stir to combine. Season with salt and pepper. Set aside for 15 minutes to infuse.

4. Preheat a griddle pan on high. Divide the dough into 6 portions. Roll out 1 portion onto a lightly floured surface to form a disc. Repeat with remaining dough portions.

5. Cook the dough discs for 2 minutes each side or until puffed and charred. Transfer to a chopping board. Cut into wedges. Drizzle over the rosemary mixture. Serve warm.

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