Allegra McEvedys method for making these chewy Middle Eastern flatbreads couldnt be simpler and you can choose whether to bake or grill them
By Allegra McEvedy
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 2 hours resting
  • Effort: easy


  • 1/2 tsp dried yeast
  • 250 ml warm water
  • 500 g plain or wholemeal flour, or a mix of both, plus extra for dusting
  • 60 ml extra virgin olive oil, plus extra for drizzling
  • sea salt, for sprinkling


1. In a jug, dissolve the yeast in the warm water. Put the flour into a large mixing bowl and make a wide well in the middle.

2. Gradually pour in the extra virgin olive oil and the water/yeast mixture and stir slowly with one hand, bringing the flour into the middle until it all comes together to form a dough.

3. Using the ball of your hand, knead until your dough is elastic and smooth. Shape into a ball, cover with clingfilm and leave to rest for 1-2 hours in a warm, dry place.

4. Either heat up a griddle pan or preheat the oven to 220C/gas 7. If youre using the oven, slip in two oven trays to preheat them.

5. Divide the dough into six equal pieces and roll each one out to ½ cm (or less) thick. Sprinkle with sea salt and either bake in the oven on your preheated trays (drizzle the trays with extra virgin olive oil first) for 6-8 minutes, or until lightly golden, or lay them carefully on a hot griddle to grill for 2-3 minutes on each side until golden.

For Allegra's other mezze ideas, see her recipes for Moroccan meatballs, magic beans and roasted garlic and pumpkin hummus.

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