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Middle Eastern Flatbread Pizzas 

Middle Eastern Flatbread Pizzas

To make a quick flatbread, simply leave out the yeast and let your dough rest for 15 minutes or so, and you are ready for action. Flatbreads are sensational, and they are fast. This recipe is using yeast so it will take a little longer but choose your own adventure and go for faster or slower. 
Middle Eastern Flatbread Pizzas are a sensational dinner or lunch as well as a wonderful way to avoid food waste and to top with what you have in the fridge.
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Course: Lunch, Dinner
Cuisine: Middle Eastern
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 1 hour
Servings: 6 people
Calories: 447kcal
Cost: $15

Equipment

  • 1 Oven
  • 2 Baking trays
  • 1 Rolling Pin

Ingredients

  • 7 g 1 x 7g sachet of dried yeast
  • 375 ml lukewarm water 1 1/2 cups
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons salt
  • 600 g 00 flour 4 cups
  • Semolina or additional flour for dusting & rolling

Instructions

  • Place yeast in to a medium sized bowl with only ½ cup of the warm water and olive oil. Whisk lightly with a fork to combine and then set aside for 10 minutes. Dissolve the salt in the remaining 1 cup of warm water.
  • In a large mixing bowl, add flour and make a well in the centre. Add the yeast mixture and also the remaining salt water. Knead with hands for 10 minutes in the bowl. Alternatively use a stand mixer that has a dough hook to do this. Shape into a ball and place in a lightly oiled bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1 hour.
  • Preheat oven to 220oC.
  • Punch down the dough and divide into 3 or 4 balls. Scatter a little semolina or additional flour across the bench and roll each one out onto an oval shape and place on a lined or oiled baking tray.
  • Brush the flatbreads with some extra virgin olive oil or use garlic infused olive oil.
  • Top each flatbread with your choice of toppings.
  • Bake in preheated oven for approximately 20 minutes.
  • Ours were brushed with garlic-infused extra virgin olive oil, followed by some tomato passata. I had a small amount of caramelised onions in the fridge, but you could instead use finely sliced red onion. I used a combination of sliced tomato and cherry tomatoes and added some grated halloumi. You might notice I went a little rogue and steered gently away from the Middle East for just a moment or two once I spied half a tub of bocconcini left in the fridge, and so I added that also.
  • These toppings were the base of all three Middle Eastern flatbread pizzas.
  • We left one topped with the above.
  • We topped one with a few eggs (you could fry them and add them to the cooked flatbread if you prefer).
  • And we topped another with leftover slow-cooked lamb that I was lucky enough to have a little bit from Saturday's cooking class.
  • Once the Middle Eastern flatbread pizzas came out of the oven, all were dressed with chopped fresh parsley leaves & dusted with sumac. Olives would make a great addition, but none were in the fridge this week.
  • These will take approximately 20 minutes to cook in a preheated oven.

Notes

To make a quick flatbread, simply leave out the yeast and let your dough rest for 15 minutes or so, and you are ready for action. Flatbreads are sensational, and they are fast. This recipe is using yeast so it will take a little longer but choose your own adventure and go for faster or slower. 

Nutrition

Calories: 447kcal | Carbohydrates: 76g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1165mg | Potassium: 109mg | Fiber: 3g | Sugar: 1g | Calcium: 16mg | Iron: 5mg