Greek Flatbread with Organic Thyme and Olive Oil

No mezze table is complete without copious amounts of freshly baked bread and you will find plenty of recipes on this website but here is one for the simplest of them all, flatbread. It requires no proving so it’s ready to go in a matter of minutes; simply prepare the dough ahead and cover with clingfilm until you’re ready to roll and grill. Finish by brushing with olive oil infused with fragrant Greek organic thyme. If you don’t fancy making the bread yourself, a great hack is to buy good quality Arabic bread from your local Middle Eastern store. Brush it with the thyme-infused oil and bake in an oven heated to 180C for five minutes.

Makes four flatbreads


2 tsp Raphael’s organic Greek thyme
4 tbsp Raphael’s Cretan extra-virgin olive oil plus extra for frying
260g strong bread flour, plus extra for dusting
1.5 tsp baking powder
1 tsp sea salt flakes

How I make it

Mix together two tablespoons of the olive oil and one teaspoon of the thyme. Set aside.

In a medium bowl, mix together the flour, baking powder, salt and the remaining thyme. Make a well in the centre and pour in 2 tbsp olive oil and 175ml of water. Using a fork, start incorporating the flour with the water and olive oil adding a little more water if the dough is too dry.

Place on a flour dusted surface and knead for five minutes until the dough is smooth and pliable. Divide into four equally sized balls. Return to the flour-dusted surface and roll out into a very thin circles. Tap off any excess flour.

Heat a large frying pan until very hot and add a small amount of olive oil. Add one flatbread and fry for two minutes until it starts to puff up and turn lightly golden. Carefully flip over and cook for a further couple of minutes on the other side. Repeat with the remaining flatbreads adding a little more oil to the pan if needed. Brush with the thyme-infused olive oil and serve immediately.

For more information about Raphael’s Mediterranean Deli products, please click this link.

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