The Mediterranean Flatbread Recipe
Mediterranean flatbread is a type of bread that originated in the Mediterranean region, and consists primarily of flour, water, salt, and yeast. The dough is typically mixed by hand or with an electric mixer. After kneading the dough mixture can be left to sit until it doubles in size before shaping it into either a round loaf or a rectangular shape and baking it at an oven’s temperature from 460°F-500°F (230°C-260°C). The bread is typically brushed with olive oil and herbs before baking. The bread contains no dairy products. While the generic name for this type of bread is simply “flatbread”, there are many different types throughout the world, each named differently, as well as by region (i.e., Arabic flatbread).
What is a flatbread roll? How is it different from a regular roll?
A flatbread roll is similar in texture to that of bread, but is typically softer and more elastic in comparison to regular bread. A flatbread roll will also usually have a slightly more dense texture than that of bread. The primary difference between the two rolls comes down to each one's specific preparation method and ingredients used during preparation. A flatbread roll is typically made with the help of an oven or a stovetop and is usually baked in a single round, while bread is traditionally baked in an oven and sliced later on.
Furthermore, flatbreads do not contain any dairy products to make them softer. While some bakeries may choose to add eggs or milk to their dough, the basic ingredients found in flatbreads are similar to those that are found in regular bread dough: flour, yeast, water, and salt. However, the flour used in flatbreads is likely to be made from a different type of grain than regular bread. The primary difference between the two types of grains is that flours that are designated for flatbreads are typically made from lower-gluten wheat variety crops (commonly known as soft wheat), while regular bread flours are most often made from higher-gluten hard wheat varieties (also known as red wheat.)
The end product will also have an unequal texture depending on its ingredients and preparation method. A flatbread roll with a light, airy texture will likely be prepared by adding lots of extra water or egg yolks to the dough at various points in the process while regular bread is typically rolled out with more of a combination of flour and water. The end result will also be cooked at a lower heat than traditional bread which helps to keep its texture soft and airy.
As with regular bread, there are many varieties of flatbreads in existence. For example, the Persian version of flatbread can be found in many Middle Eastern bakeries and stores and is made following the same basic formula as its Mediterranean counterpart. In addition to this, the Persian flatbread can also be found having a variety of shapes such as long, oblong, round or even square-shaped pieces of bread.
Lastly, there are also differences between flatbreads depending on each region in which they originated.
Some of the main ingredients are ground and shaped like various types of animals or objects, and then baked in ovens. These animals are usually made by baking a bit of dough around a stick (the body) of another bread type, such as khubz (a kind of flat bread) or machboosah (a flat loaf bread).
The bread can be made in a variety of ways. The recipe below will teach you to make the common form of muslin bread.
- 4 cups flour
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 3/4 cup water
In a large bowl, mix the flour and salt. Slowly add in the water, while stirring to avoid lumps. Make sure there is no dry flour left in the bowl before adding all of the water. The dough should be wet and sticky, but not sloppy or slimy.
Add in one tablespoonful at a time to obtain the desired consistency.
Once the dough is ready, cover with a towel and place in a warm, dry spot for at least an hour. After an hour, make the dough into two balls. This makes it easier to handle and roll out later. Place a ball of dough on a floured surface and roll out with a rolling pin to desired thickness. If the dough has dried too much at this point, wet your hands and continue rolling.
- Amount Per Serving
- Calories 895kcal
- % Daily Value *
- Total Fat 35.2g55%
- Saturated Fat 5.1g26%
- Sodium 783mg33%
- Total Carbohydrate 127.2g43%
- Dietary Fiber 4.5g18%
- Sugars 0.5g
- Protein 17.2g35%
- Calcium 2 mg
- Iron 43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.