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West AfricanAuthentic Cuisine

West African Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

West African Flatbread

West African flatbread is a staple that finds its place on the everyday dining tables across the region. Made with the simplest of ingredients, it reflects the essence of home cooking where each family has its own touch, a sprinkle of salt here, a bit more olive oil there. This flatbread is not reserved for special occasions but is woven into the fabric of daily meals, often accompanying stews or soups, perfect for soaking up rich, flavorful sauces.

When baked, the flatbread should have a slightly crisp exterior, giving way to a soft, chewy interior. The generous use of olive oil imparts a subtle richness, while the yeast adds a whisper of tang. It's a tactile experience, tearable with hands, encouraging communal dining and shared enjoyment. This is flatbread in its most honest form, embodying the spirit of West African home kitchens.

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 of bread flour and 1 tsp of fine sea salt. Make a well in the center and add 7 g of dry yeast. Pour in 300 ml of warm water gradually while stirring with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by folding it over itself and pressing down with the heel of your hand. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
  3. Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a damp cloth and let it rise in a warm place 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 and shape each portion into a round flat disc, about 1 cm thick. Be gentle to retain the air bubbles for a light texture.
  5. Preheat your oven to its highest setting, around 240°C (464°F), and place a baking stone or an inverted baking tray inside to heat up. This ensures a hot surface for the bread to bake on, which helps it rise quickly and develop a nice crust.
  6. Carefully transfer the shaped dough onto the hot baking stone or tray. Bake for about 8-10 minutes until the flatbreads are puffed and golden brown on top. You should notice a slightly nutty aroma as they bake.
  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 them from becoming soggy.
  8. Serve the flatbreads warm with your meal, tearing them into pieces to share at the table. Enjoy the soft, slightly chewy texture that complements a variety of West African dishes.
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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