Crispbreads for mezze

Crispbreads for mezze

By
From
Citrus
Makes
6 long or 12 short flatbreads
Photographer
Mowie Kay

This is quite a versatile recipe – the dough is soft and pliable without too much bounce-back so it is easy to work. You can cook it until crisp, as I’ve suggested here, or cook it for less time for a softer bread. If you want a softer flatbread, I suggest you roll the dough into rounds rather than an oblong shape.

Ingredients

Quantity Ingredient
225g spelt flour
A pinch baking powder
A pinch dried instant yeast
1 teaspoon sea salt
1 teaspoon runny honey
100ml tepid water
50ml olive oil, plus extra for brushing
1 lemon, Finely grated zest
za’atar and sumac, for sprinkling

Method

  1. Preheat your oven to 220°C.
  2. Put the flour in a bowl with the baking powder and yeast. Mix briefly then add the salt, honey, water and olive oil. Mix until you have a smooth dough, resisting the temptation to add extra flour, then turn out onto a work surface. Knead for a couple of minutes, then return to the bowl, cover with a damp cloth or plastic wrap and leave for around 30 minutes.
  3. Divide the dough into 6 or 12 pieces, depending how long you want them to be, then roll each into a lozenge shape. Lay out over 2–3 baking trays, then prick all over with a fork, brush with oil and sprinkle with the lemon zest and some za’atar and sumac.
  4. Bake for 10–12 minutes until crisp and turning a rich ochre. Dust with a little more za’atar and sumac if you like.
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