Flat breads with herb dip

By Hope Malau
05 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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