Leek Flatbread Recipe
Want to make the perfect leek flatbread but need a little help? Follow these step by step instructions with pictures and recipes to get you started.
For the dough;
- 3 cups of all purpose flour (the cup is: 200 ml.),
- 1 coffee spoon of salt,
- 2 tablespoons of vegetable oil,
- 2 coffee spoons of instant yeast,
- Almost 1 cup of warm water.
For the filling;
- 1 bunch of leek,
- 1 onion,
- 3 middle size tomatoes,
- 1 teaspoon of red pepper flakes,
- 4 tablespoons of vegetable oil,
Process of Leek Flatbread Recipe
To prepare the flatbread dough, sift the flour in a deep bowl. Add the salt and the yeast and mix them. Add the vegetable oil and add the water slowly and knead. Get a not very soft dough. Cover the dough and leave it to rise for 30 minutes.
To prepare the filling, cut the leeks in thin slices and wash well. Use a rondo to make the tomatoes and the onion small pieces and put them in a pan. Add the vegetable oil and start to cook. Then add the leeks.
Finally add the salt and the red pepper flakes and cover the lid and cook over low heat until it absorbs the juice. When the leeks absorb the juice and get tender, remove the filling from the stove and leave it to get warm.
Divide the dough in 12 pieces and roll the pieces in your palm. Roll out the pieces as big as a plate by using a rolling pin.
Heat a pan and for only the first time grease the pan with vegetable oil. Spread some of the filling over the rolled out dough piece and place it in the pan. Cover the lid and cook for almost 2 or 3 minutes and place the leek flatbread on a serving plate. Continue with the other dough and the filling left.
After cooking, fleatbread are very crispy. If you desire, you can cover the lid and leave them in the pot for a while and they get tender. Enjoy!
If you liked this leek flatbread recipe, you will love our other pastry recipes.