In the book, Ottolenghi serves them with a saute of mushrooms and barley. You can serve them with something similar, hummus or baba ghanoush, thick yogurt or tzatziki, or other spreads.
Makes 6 flatbreads
- 1 cup whole wheat flour, up to another few teaspoons if needed
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup greek yogurt (6 oz. container)
- 1/4 cup chopped cilantro, or other herbs of your choice
- 4-6 Tbsp. butter, or a little butter and a little olive oil, for frying
Combine the first 5 ingredients in a bowl and mix them together with your hands - the dough should be fairly dry, not wet and sticky. Knead the dough for a minute or two until it is smooth and everything has come together. If it feels too sticky, add a little more flour, little by little until if feels smooth but not sticky. Wrap it in plastic and chill in the refrigerator for an hour or more.
Divide the dough into 6 pieces. Roll into balls, then using a dowel or rolling pin, roll out to desired thickness, about 1/4" to 3/4" thick.
In a heavy cast iron skillet or nonstick pan, heat up some butter, or butter plus olive oil if you prefer, over medium heat. Brown each flatbread for about 2 minutes on each side or until they are nice and golden brown. Add more butter or butter and oil to the pan as needed to fry up the rest. Serve immediately.
Keep them warm wrapped in foil as you make them, and serve warm with almost anything you can think of! I love them with some really thick greek yogurt or labne mixed with a little lemon juice and za'atar spice mix, or a nice thick tzatziki.