Lemon Oregano Flat Bread

by Kris on February 11, 2011

Yesterday I promised I would post the recipe for flat bread so here it is! Instead of using plain olive oil I used the leftover oil from when I roasted garlic. I love doing this because it adds so much flavour to otherwise simple recipes. I chose lemon and oregano to flavour these flat breads as I wanted it to complement my Greek couscous salad, but you could replace the herbs for any of your liking. I think rosemary and caramelized onion oil would be a great alternative combination!

1 ¼ cups lukewarm water
2 Tsp. instant yeast
1 Tbsp. granulated sugar
Zest of ½ a lemon
1 Tsp. lemon juice
1 Tbsp. dried oregano
3 cups bread flour
2 Tbsp. roasted garlic infused olive oil

In a large bowl, whisk together water, yeast and sugar. Set aside for about 5 minutes; until it starts to appear foamy.

Add lemon zest, lemon juice, oregano and flour. Knead by hand or with a dough hook on an electric mixer until the dough is smooth and elastic.

Add the roasted garlic infused olive oil and continue to knead until the oil has been completely incorporated.

Cover the bowl with plastic wrap and set aside for at least one hour.

Separate the dough into several 2 inch wide balls. On a floured surface, roll each ball out into a 6-inch circle. Remove as much access flour as possible as it will burn in your frying pan.

Spray a large pan with cooking spray and bring to medium heat. Place one circle of dough in the pan and cook until it starts to puff and air bubbles begin to form on the inside. Flip the flat bread and cook for another minute. Repeat until all dough is used.

Serve flat bread with tzatziki, hummus or alongside a couscous salad.

Makes about 10 flat breads

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