A flatbread is most definitely a much easier ‘bread’ to make that is relatively no fuss, no yeast, and not much kneading or expertise required.
This flatbread goes amazingly well with our Moroccan stew like in the image, and the seasoning is versatile – add kalonji seeds, spice blends, more za’atar, olives, sundried tomatoes… I’ve added only sesame seeds into the dough, and topped with a sprinkling of za’atar.
I use ‘khattu dahi’ (yoghurt gone sour that you use in dokla, kaddi…), but you can use buttermilk, or Greek yoghurt – just remember, this is the sour element to react with the soda and baking powder to give that rise.
The beauty of this flatbread is that it can be made pretty quickly, and I added in rolled oats – because I have a lot of that lying around the house. You can just replace with same amount of flour.
This makes a great base for pizza as well – you can cook as is, below, take it off the pan, then assemble your toppings – cheeses, sauce, etc., and then grill in the oven for about 5-7 minutes! The choices are endless. My dad made a large bowl of za’atar paste with olive oil, liberally spread over the flatbreads with some olives and baked for a few minutes.