Pull-apart flatbread

Pull-apart flatbread Photo by https://pixabay.com/images/id-2895518/

Pull-apart flatbread: You can’t go wrong with a fresh loaf of bread

Share the love and bread with a tasty classic pull-apart flatbread. It’s an easy bread recipe that’s great for dinner or take-away lunch for your busy day.

Pull-apart flatbread

Pull-apart flatbread Photo by https://pixabay.com/images/id-2895518/

Bread has been around in many forms for thousands of years ever since people discovered that wheat had a tasty use. Back then, yeast wasn’t known much about and flatbread was created. You could just make small individual loaves or big family-sized loaves, cooked in scorching hot ovens in the Middle East and North Africa. We’re taking it back and now you can make your own pull-apart flatbread.

Pull-apart flatbread tips

This bread like lavash can be leavened or unleavened depending on your preferences and it’s all up to the use of yeast. When you have your puffier loaves, it’s easy to cut open and fill up with tasty foods like pita bread. Chicken salad, curry, beef strips and peppers; it’s all up to you. You can even top it with some seeds for taste and decoration. Brush your loaves with garlic butter as they come out of the oven for another creative and delicious treat.

Share the love and bread with a tasty classic pull-apart flatbread. It’s an easy bread recipe that’s great for dinner or takeaway lunch for your busy day.

Pull-apart flatbread recipe

5 from 1 vote
Recipe by Lungelo Mdakane Course: SidesCuisine: GlobalDifficulty: Moderate
Prep time

1

hour 
Cooking time

2

hours 

30

minutes
Total time

3

hours 

30

minutes

Get your flatbread ready, we’re hungry! After an hour of prep time then bake away until golden and delicious.

Ingredients

  • 5 cups wholewheat flour

  • 1 tbsp yeast

  • 1 tbsp salt

  • 1 tbsp sugar

  • 1 tbsp vegetable oil

  • 2 1/2 cups hot water

  • cracked wheat bran (optional)

Method

  • In a large bowl, whisk the yeast, sugar and water. Let this mixture stand for 10 minutes until foamy (this activates the yeast).
  • Add 2½ cups of flour and stir until smooth. Cover the dough and let it stand for 30 minutes
  • Add the salt, oil and remaining 2½ cups of flour and mix well.
  • Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic.
  • Put dough in a greased bowl, cover and let it rise for 1½ hours
  • Place a baking stone (if you have one) in the oven. Heat oven to 300°C for 30 minutes and line 2 baking sheets with parchment paper
  • Divide dough into 16 pieces. Roll each piece into a ball and flatten it into a circle 2cm thick.
  • Place circles on the baking sheets, and sprinkle flour, or cracked wheat bran if using. Cover the dough with a kitchen towel and let rise for 30 minutes or until slightly puffed.
  • Place as many circles as you can, 3cm apart, on the baking stone and bake for 6-8 minutes, until puffed or lightly charred in spots. If you do not have a baking stone, bake the bread on a baking tray. However, it will not have exactly the same look or texture.
  • Allow to cool slightly before serving.

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