flatbread recipe

Ingredients (4p)

• 300 g flour
• 100 g semolina
• 200 g water
• 2.8 g dry yeast (about 3 g)
• 4 g salt

about flatbread

Flatbread from the saj, a convex hot plate like we have in our restaurant, is the bread in many of the countries our people come from. Bread plays a central role in life; bread is life, and no meal is complete without it. You roll this bread thin so that it becomes flexible and pliable, and you can use it as cutlery.
Moreover, you can always share this bread with everyone around you: tear, share and eat! Khobz, khibz, sangak, nan, pita, lawash, roti, chapati – all names for the same thing, in 1,000 shapes and sizes: flatbread!

How do you make it?

1. Mix the flour and semolina with the dry yeast. Add about 200 ml of water and the salt. Stir until the dough comes together, then knead well for 15 minutes. Let it rest for 30 minutes.
2. Divide the dough into 50 g balls (about 8 pieces).
3. Roll out each ball thinly on a floured surface.
4. Fry the bread on a hot plate, saj or in a dry skillet, 1-2 minutes per side.