★Ingredients
1 tsp salt
1 tsp sugar
2 cups all-purpose flour (plus extra for dusting)
2 tsp instant yeast
3 tbsp olive oil (plus extra for cooking)
3/4 cup warm water (you may need slightly more or less)
2 tbsp fresh parsley, finely chopped
1 tsp chili flakes (adjust to taste)
Optional: extra olive oil and parsley for topping
Spinach, Enoki Mushroom, and Carrot Egg Pancakes
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★Instructions
- Prepare the Dough:
In a large bowl, combine the flour, salt, sugar, and instant yeast.
Add the olive oil and warm water to the dry ingredients.
Stir the mixture until it starts to come together into a dough. If the dough feels too dry, add a bit more water, one tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rest for about 1 hour, or until it has doubled in size.
- Mix in Parsley and Chili Flakes:
Once the dough has risen, gently punch it down to release the air.
Add the chopped parsley and chili flakes to the dough, kneading lightly to distribute them evenly.
- Shape the Flatbreads:
Divide the dough into 6-8 equal portions and roll each portion into a ball.
On a floured surface, roll each dough ball into a thin, flat circle (about 1/4 inch thick).
- Cook the Flatbreads:
Heat a non-stick skillet or griddle over medium heat and add a little olive oil.
Cook each flatbread for 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through. You may need to press down gently with a spatula to ensure even cooking.
As you cook the flatbreads, keep them warm under a clean kitchen towel.
- Serve:
Brush the warm flatbreads with extra olive oil and sprinkle with more chopped parsley and chili flakes, if desired.
Serve immediately with dips like hummus, tzatziki, or as a side to your meal.
Enjoy!