ULB flatbread | Recipe | Kitchen Stories

Name: ULB flatbread | Recipe | Kitchen Stories
Ingredients: 2 scoops whole wheat flour; 1 tsp salt; herbs/chopped olives/onions to taste; Step 2/8 Add the olive oil and mix by hand.; Step 3/8 Slowly add 1 1/2 cups water while kneading by hand. add until dough is a little sticky.; Step 4/8 Kneed well for 20mins until dough is soft and bouncy and smooth.; Step 5/8 Cover and rest for 30 minutes.; Step 6/8 Divide dough into 4 and brush with olive oil. Allow to rest for 30 minutes.; Step 7/8 Roll out dough to roughly 5mm depth. Bake in a preheated oven at the highest temperature. Serve immediately.; Step 8/8 Spare dough can be kept in the fridge for 2/3 days. Bread is best eaten within 24 hours.

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Keywords

bread
snack
middle eastern
starter
comfort food
savory

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Ingredients

2 scoops whole wheat flour
1 tsp salt
herbs/chopped olives/onions to taste
Step 2/8 Add the olive oil and mix by hand.
Step 3/8 Slowly add 1 1/2 cups water while kneading by hand. add until dough is a little sticky.
Step 4/8 Kneed well for 20mins until dough is soft and bouncy and smooth.
Step 5/8 Cover and rest for 30 minutes.
Step 6/8 Divide dough into 4 and brush with olive oil. Allow to rest for 30 minutes.
Step 7/8 Roll out dough to roughly 5mm depth. Bake in a preheated oven at the highest temperature. Serve immediately.
Step 8/8 Spare dough can be kept in the fridge for 2/3 days. Bread is best eaten within 24 hours.