Dill and sea salt flatbreads

Dill and sea salt flatbreads
  • Serves icon Makes 12
  • Time icon Takes 35 minutes to make, 10-12 minutes in the oven, plus rising and cooling

The recipe of this flatbread can easily be adapted by adding a different fresh herb such as thyme, basil or coriander to the basic dough, or try toasted coriander or cumin seeds.

Looking for something else? Take a look at lots more of our flatbread recipes here.

Nutrition: per serving

Calories
64kcals
Fat
2.3g (0.3g saturated)
Protein
1.4g
Carbohydrates
10.1g (0.2g sugars)
Salt
0.2g
Calories
64kcals
Fat
2.3g (0.3g saturated)
Protein
1.4g
Carbohydrates
10.1g (0.2g sugars)
Salt
0.2g

Ingredients

  • 150g strong white bread flour, plus extra for dusting
  • 1 tsp dried fast-action yeast
  • 2 tbsp olive oil, plus extra for greasing and brushing
  • 1 tbsp chopped fresh dill
  • ½ tbsp Maldon sea salt flakes

Method

  1. Sift the flour with a pinch of salt into a large mixing bowl, then stir in the yeast. Make a well in the centre, add the olive oil and gradually pour in 75ml warm water, mixing constantly, until it forms a ball. Add a little flour if sticky, or a little more water if dry. Turn out onto a lightly floured board and knead for 10 minutes. Put in a lightly oiled bowl, cover and leave in a warm place for 30 minutes, until doubled in size.
  2. Meanwhile, preheat the oven to 180_C/fan160_C/gas 4 and brush 2 large baking sheets with some oil. Punch the dough once to knock out the air, turn out on a lightly floured surface and knead, sprinkling with the dill as you go, until smooth.
  3. Break the dough evenly into 12 small pieces. Ideally, roll each piece through a floured pasta rolling machine, down to its thinnest setting, until you have a really thin strip. Or, with a rolling pin and plenty of elbow-grease, roll out each piece on a lightly floured surface as thinly as possible. Divide between the baking sheets and sprinkle with the sea salt flakes.
  4. Bake the flatbreads in the oven for 10-12 minutes, swapping the trays around halfway through cooking, until they are golden and crisp. Remove from the oven and set aside to cool on a wire rack. Once cooled, layer the flatbreads with baking paper in a large Tupperware box, ready to take to the picnic.
  5. Serve the flatbreads with the smoked salmon rolls.

delicious. tips

  1. These will keep in an airtight container in a cool place for up to 2 days before serving.

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