FLATBREADS WITH LEMON THYME RICOTTA RECIPE

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FLATBREADS WITH LEMON THYME RICOTTA
Flatbreads are the simplest of all breads to make because, as the name suggests, you don’t need any leavener at all. They are simply a mix of flour, water, and oil, and are cooked on the stovetop or a fire rather than in an oven. I’ve added sautéed leeks to the dough here for extra interest. Serve with any curry or Lebanese rice dish, or simply with ricotta, lemon, and thyme.
Votes: 5
Rating: 3.6
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Rate this recipe!
Servings
Ingredients
TO SERVE
Servings
Ingredients
TO SERVE
Votes: 5
Rating: 3.6
You:
Rate this recipe!
Instructions
  1. Thinly slice the leek into half-moons. Sauté in a medium-hot pan with the butter, a tablespoon of the oil, and some salt and pepper. Cook for 3–4 minutes until tender and wilted. Remove from the heat.
  2. Meanwhile, mix together the flour, the remaining olive oil, and a couple of pinches of salt and pepper. Add the leeks and bring the mixture together with approximately ½ cup warm water, being careful to mix in any lumps of flour thoroughly. If the mixture is too sticky, add a little more flour.
  3. Knead the dough for 2–3 minutes on a clean floured work surface until smooth and elastic. Cover and leave to rest for 20 minutes.
  4. Divide the rested dough into 4 balls and roll these out on a floured work surface until ⅛ inch thick.
  5. Heat a dry, nonstick frying pan and cook the flatbreads one at a time over medium heat for 1–2 minutes on each side until they begin to bubble slightly and turn golden brown. Keep warm and cook the remaining flatbreads in the same way.
  6. Serve the flatbreads warm with spoonfuls of ricotta and sprinkled with thyme leaves and lemon zest along with a pinch of salt and pepper.

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