This is a Middle Eastern favourite normally topped with za’atar and served with mint tea and feta on the side. This flatbread can be served as a snack or a side.
MAKES 2 LARGE FLATBREADS
FOR THE FLATBREADS
250 g cake flour
½ tsp instant yeast
1 Tbsp sea salt flakes
1 tsp sugar
150 ml tepid water
2 Tbsp extra virgin olive oil
FOR THE TOPPING
1 Tbsp sumac
6 Tbsp extra virgin olive oil
3 baby leeks
Extra virgin olive oil for brushing
1 clove garlic, chopped
Juice of 1 lemon
Sea salt flakes and pepper to taste
1. For the flatbreads, place the flour in a mixing bowl and add the yeast, sea salt and sugar. Mix well.
2. Add the tepid water and the olive oil. Knead the dough for 4 – 6 minutes by hand, then roll into a small ball.
3. Cover the dough with a damp kitchen towel and leave to rest until it doubles in size.
4. When ready to use, remove the dough from the bowl and knead for another minute, then divide into 2.
5. Roll out each piece of dough as thinly as possible but not less than 2 mm. Mix the sumac with the 6 tablespoons of olive oil and brush the tops of the dough.
6. Cut off the tops and ends of the leeks and slice into rings. Combine the olive oil, the garlic and lemon juice in a blender and brush over the leeks. Place the leeks on the braai grid and braai for 5 – 7 minutes until cooked. Set aside.
7. Place the flatbreads on the braai grid over medium hot coals and braai for 7 – 8 minutes. Turn after 4 minutes.
8. Brush the cooked side of the flatbreads with more of the sumac and extra virgin olive oil mixture and top with the leeks. Cook for another 3 – 4 minutes, and then remove the breads from the coals. Season with sea salt and pepper to taste, then serve immediately.
