Smoked Water Charred Flatbreads, an innovative side with a smoky addition!
These flatbreads require just a little bit of rolling and kneading, but not too much work. They are the perfect accompaniment to grilled vegetables or meats, or creamy sauces or spreads. This recipe uses a new Halen Mon product, Smoked Water, and we adapted this recipe from their website. Halen Mon says this about the flatbreads, “These flatbreads take on a real savory edge from the smoked water. The charred flavor goes beautifully alongside everything from falafel to roast lamb, halloumi to hummus, simple tomato salad to traditional burgers.” Enjoy!
INGREDIENTS (Makes 6)
- 175g plain flour
- 175g natural yogurt of choice
- 1 tsp. baking powder
- 25ml Halen Mon Oak Smoked Water
- generous pinch of Halen Mon Pure Sea Salt Smoked over Welsh Oak
Combine the flour, yogurt, baking powder, smoked water, and salt into a bowl and stir with a wooden spoon until it forms a dough. Once it starts to come together, form a ball with your hands and tip out onto a lightly floured surface. Knead the dough for a minute.
Heat a griddle pan over a medium-high heat. Dust a clean surface and rolling pin with flour. Divide the dough into 6 golf-ball sized pieces. Roll each piece out until the dough is 1/2 cm thick. Cook on the hot griddle pan for 2-3 minutes each side until the dough is cooked through, and with a few char marks on each side. Keep warm in the oven until serving.
Optional: Brush melted chili garlic butter over the flatbreads after cooking, using Halen Mon Seal Salt with Chili and Garlic.