Simple Sesame Flatbreads Recipes

SIMPLE SESAME FLATBREADS

Steps:

• Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it'll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
• Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.

EASY SESAME GARLIC FLATBREAD

Steps:

• Add garlic, sesame seeds and the olive oil to a cold skillet. Place the skillet over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
• Meanwhile, in a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
• Add 1 cup of the flour and the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
• Stir in the remaining cup of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth, adding more flour if the dough seems unreasonably sticky. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
• After 1 hour, turn the dough out onto a lightly floured work surface and cut into 6 equally sized pieces for large flatbreads or 8 pieces for smaller flatbreads. Shape into balls, cover with a damp dishtowel and let the dough rest for 5 to 10 minutes.
• Heat a large, heavy-bottomed skillet or grill pan over medium heat (see note below).
• Use your fingertips to press each dough ball into a flat disk, about 1/8 inch thick.
• Lightly oil the skillet then carefully lay down the flatbread and cook 1 to 2 minutes or until it's starting to brown. Flip then continue to cook until cooked all the way through. If the pan seems too hot or is smoking, turn the heat down slightly. Continue with remaining flatbreads.
• If you would prefer to bake the flatbreads, bake them in a 425 degree F oven until puffed and cooked through, about 10 minutes. (Baking allows you to cook multiple flatbreads at one time, but the bread won't be as soft as when using a skillet.)

SESAME FLATBREAD

Steps:

• In a small bowl, whisk together 2/3 cup warm water (154 grams), yeast and sugar. Let the mixture stand until foamy, about 10 minutes.
• In a separate bowl, whisk together the flours and salt. Stir in the yeast mixture and butter or canola. Knead the dough on a lightly floured surface until smooth and elastic. Transfer dough to a lightly greased bowl and cover it with a dish towel. Let it rise in a warm place until doubled, about 1 1/2 hours. Punch down the dough and knead it for 2 minutes.
• Preheat the oven to 500 degrees. Divide the dough into 6 equal balls. On a lightly floured surface, roll out a ball into an 8-inch circle. Brush with sesame oil and sprinkle with 1 teaspoon sesame seeds. Fold in all four sides of the circle to meet in the middle, forming a rectangle. Roll the dough again to 8 inches in diameter, then brush with sesame oil, fold in the sides again and roll to 8 inches. Brush the surface with additional sesame oil and transfer dough to a large greased baking sheet. Sprinkle with coarse sea salt. Repeat with the remaining dough balls. (You may need to use several baking sheets, or bake in batches, keeping unrolled dough loosely covered with plastic wrap or a dish towel until ready to use.)
• Bake until golden and slightly puffed, 7 to 10 minutes. Transfer to a wire rack to cool slightly.

SESAME FLATBREADS

Steps:

• On a baking sheet coated with cooking spray, press dough to 1/4-in. thickness. Spritz with cooking spray. Sprinkle with garlic powder and sesame seeds. Bake at 425° for 7-9 minutes or until lightly browned.

SESAME FLATBREAD

Steps:

• Preheat a baking sheet under the broiler. Divide 1 pound refrigerated pizza dough into 4 balls; coat with olive oil and season with salt. Roll in 1/4 cup sesame seeds. Thinly stretch out the dough and broil, two at a time, on the hot baking sheet until golden, 3 minutes per side. Serve with plain Greek yogurt mixed with harissa and olive oil.

SESAME FLATBREAD CRACKERS

Steps:

• Make dough:
• Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.
• Preheat oven to 350°F.
• Make glaze:
• Stir together eggs, sugar, and soy sauce with a fork until sugar is dissolved.
• Roll out dough:
• Divide 1 dough quarter into 12 equal portions and form each into a 4-inch log with your hands. With a floured rolling pin, roll out each log into a 12- to 14-inch strip on a lightly floured surface. Transfer strips to 2 greased baking sheets. Brush strips with glaze and sprinkle with one fourth of remaining sesame seeds.
• Bake crackers:
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.

SESAME FLATBREADS

Steps:

• Heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
• Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

SEEDED FLATBREAD

Steps:

• Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
• Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
• Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
• Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.