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Pakistani Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Pakistani Flatbread 2

Pakistani Flatbread 2 is a staple across the urban kitchens of Karachi, Lahore, Peshawar, and Islamabad. It's a dish born from the heart of the home and finds its place on the table whenever family and friends gather, whether for a bustling lunch or a leisurely dinner. Each cook brings their own touch, measuring salt by feel and using a generous hand with fat, ensuring every piece is rich and satisfying.

This flatbread boasts a crisp, golden exterior that gives way to a soft, chewy center, a balance achieved by the careful mix of warm water and yeast. The olive oil imparts a subtle richness, while the fine sea salt enhances the flavor, making each bite a harmonious blend of texture and taste. It's meant to be shared, torn by hand, and enjoyed in good company.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g bread flour, 7 g dry yeast, and 1 tsp fine sea salt. Gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Add 1 tbsp olive oil and mix until the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it 90 degrees. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should bounce back when you press it lightly with your finger.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen.
  4. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, shaping each into a smooth ball by tucking the edges under. Place the balls on a floured surface, cover them with a cloth, and let them rest for 10 minutes to relax the gluten.
  5. Preheat your oven to 230°C (450°F) and place a baking stone or an inverted baking sheet on the middle rack to heat. Roll each dough ball into a flat round about 1/4 inch thick, using a rolling pin. Aim for an even thickness to ensure uniform baking.
  6. Carefully transfer the rolled dough onto the preheated baking stone or sheet. Bake for 5-7 minutes until the flatbread is puffed and lightly golden brown on the edges. The surface should have small, golden spots.
  7. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set and prevents sogginess. The flatbreads should feel soft yet firm when gently pressed.
  8. Serve the flatbreads warm, tearing them into pieces to share at the table. They pair beautifully with a variety of Pakistani dishes, enhancing the meal with their soft texture and subtle flavor.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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