2½ cups or 320gm all-purpose flour, plus additional for rolling
2 cups neutral oil, divided
1 cup or 237ml warm water
2 teaspoons baking powder
½ teaspoon oregano or dried mixed herbs
Pinch of salt and pepper
- In a bowl, combine the flour, baking powder, salt and pepper, and mixed herbs. With a whisk or fork, mix well.
- Add ¼ cup of vegetable oil into the flour mixture and mix well.
- Slowly add in the warm water, mixing with your hand as you pour. Turn out onto a clean work surface and knead for about 8 minutes. Developing the gluten will yield a nice chewy flatbread.
- Cover your dough with a wet towel or cling film, and rest for 20 minutes.
- Divide the dough into 8 pieces, shaping them into balls. Cover with a wet towel or cling film and allow to rest for another 10 minutes.
- Working with 1 piece at a time, use a rolling pin to roll out the dough into thin circles of ovals. They should be no thicker than ½ a centimeter and at least 6 inches in diameter. If the dough shrinks while rolling, allow it to rest for 5 minutes before continuing.
- On your stovetop, heat a shallow or flat pan (8 to 12 inches) over high heat.
- Coat the bottom of the pan with a teaspoon of oil.
- Carefully lay the flatbread on top, cooking for 20-30 seconds. Once the bottom begins to brown, use a spatula to lift the flatbread to coat the pan with another teaspoon of oil before flipping to cook the other side. Repeat with the remaining dough pieces, place the cooked bread on a plate or bowl, and cover with a moist towel to prevent your flatbreads from drying out.
- These reheat really well but only if kept covered in the fridge to avoid drying and freezer burn.
Keywords: flatbread, mixed herbs, chapati, Lebanese mountain bread, recipe, fusion, tortilla, wrap, bread