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West African Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

West African Flatbread 2

West African Flatbread 2 is a staple at many home tables across West Africa, crafted with simple ingredients that come together to create a soft and flavorful bread. The dough, made from bread flour, dry yeast, warm water, sea salt, and olive oil, is prepared with a generous hand, reflecting the communal spirit of sharing meals.

This flatbread is known for its slightly chewy texture and a subtle hint of saltiness, making it a versatile accompaniment to a variety of dishes. It's a home-cooked favorite, embodying the way West African families bring their meals to life, with each piece torn and shared around the table.

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 and 1 tsp fine sea salt. Create a well in the center of the flour mixture and add 7 g dry yeast. Pour 300 ml warm water into the well, ensuring the water is not too hot to touch, as this can kill the yeast. Gradually mix the flour into the water and yeast using your hands or a wooden spoon until a shaggy dough forms.
  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. You will know it is ready when it springs back slightly when pressed with a finger.
  3. Lightly oil a clean bowl with 1 tbsp olive oil and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area until it doubles in size. This should take about an hour, and you will notice the dough is airy and puffy.
  4. Preheat your oven to 220°C (428°F). Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions, shaping each into a ball. Flatten each ball gently with your hands to form a round, flat disc about 1 cm thick.
  5. Place the shaped dough discs onto a baking sheet lined with parchment paper. Bake in the preheated oven until the flatbreads are golden brown and puffed, which should take about 10 to 15 minutes. The flatbreads should have a slightly crisp exterior and a soft, chewy interior.
  6. Remove the flatbreads from the oven and transfer them to a wire rack. Allow them to cool slightly so the crumb can set, which will enhance their texture and make them easier to handle.
  7. Serve the flatbreads warm as part of your meal. They are perfect for sharing and can be enjoyed with a variety of West African dishes, offering a delightful balance of flavor and texture.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

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

Available soon on Amazon…

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