Flatbreads with smoked paprika and black mustard seeds

Tonight Lu made delicious lamb kebabs, barbecued and eaten in the garden. I decided to find a recipe for flatbread to go with it that didn’t require leavening with yeast, so that I could make it quickly without needing to wait for it to prove. The result was great to dip into tzatziki and would make lovely tortilla chips, cut into triangles and baked. I added black mustard seeds but it would work well with other spices, such as coriander or fennel seeds.

Ingredients

9 oz strong bread flour

½ tsp salt

½ tsp black mustard seeds

½ tsp smoked paprika

4 tbsp olive oil, plus extra for frying

3 ½ fl oz warm water

Method

1. In the bowl of a stand mixer, mix together the flour, salt, mustard seeds and paprika.
2. Make a well in the centre and add the olive oil and the warm water.
3. Using the dough hook, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, knead for five minutes, or until it is smooth and elastic.
4. Cover the bowl with a damp cloth and set aside for 15 minutes.
5. Divide the dough into five equal balls and roll them out to half a centimetre thickness.
6. Heat a little olive oil in a frying pan and cook the flat breads for two minutes on each side.