• Carolyn


Quick and easy to make, these mini flatbread make a great accompaniment to any dip


225 gm flour

1/2 tsp baking powder

3/4 tsp salt

1 tsp oregano flakes

1 tsp chili flakes

1/2 tsp black pepper

( you can add whatever seasoning you like, or have in the pantry)

2 tbsp olive oil

120 ml warm water

Extra olive oil for painting on the dough


-Preheat the oven to 180 C

-Add the flour, salt, baking powder and the seasoning to a large bowl and whisk it together well

-Make a well in the center of the flour mix and add the olive oil to it. Give it a rough mix

-Drizzle the warm water in and knead to form a dough

-It should be slightly springy and elastic

-Let it rest in the fridge for 30 min

-Roll out the dough between 2 sheets of parchment paper or cling film, cut circles and place on a baking tray

-Brush olive oil on the tops of the discs

-Bake at 180 C for 10 to 12 min


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