When thinking about street food you have to think of a few key principles. It has to be fast, it has to be big on flavour, it has to be cheap but most of all it has to be easy to eat. Wraps, sandwiches, tacos, falafel, Kofta, every major street food is wrapped in some kind of bread. And most of these are quick to make, quick to grill and quick to eat flatbreads.
Here I am going to give you a basic flatbread recipe that you can pimp in pretty much any direction you want. If you want Indian, swap the water for yoghurt and add turmeric. If you want Moroccan, use cumin and cinnamon. If Middle Eastern is your style, sumac and cardamom are your man.
Really as long as you have flour, raising agent and a liquid then you can take it to whatever cuisine you like. Or simply add in whatever odds and ends you have left in the press.
500g Flour (Plus extra for dusting)
1 tsp Baking Powder
1lt cold water
1 Tsp Sea Salt
1 Tsp Cumin Seed
1 Tsp Dried Oregano
1 Tsp Dried Chilli Flakes
-Place the flour in a large mixing bowl.
-Add in the oregano, chilli, cumin and salt.
-Sift in the Baking powder.
-Mix the dry ingredients together well with your hand and make a well in the centre of the bowl.
-Make a claw shape with your hand; this is going to be your beater for bringing together the dough.
-Place the bowl on a flat surface with a dish cloth underneath to stop it moving too much.
-Gently start to add the water into the well little by little while also bringing in the flour in from the sides with your claw hand (that’s what it’s called, you are now a Bond villain, Henchman Claw Hands)
-Keep adding water bit by bit until it all starts to come together.
-As soon as it does turn it out onto a large, flat work surface and with the flour set aside for dusting, start to knead the bread together.
-The best way to do this is with the ball of dough in front of you, press and push it away from you with the base of your hand, fold it back on itself, give it a quarter turn and repeat.
-Do this a few times and you should be left with dough that is smooth and not sticky. If it’s sticky, add a little more flour and knead it again.
-Get your grill/griddle pan on a high heat.
-Take out balls of the dough about the size of golf balls for taco sized breads or a little bigger for tortilla sized ones.
-With the dusting flour and a rolling pin/wine bottle roll them out to a little thiner than a €2 coin.
-Place each one on the grill for about two to three minutes each side. Your grill should be searing hot but without any flame ups.
-Flip them as soon as they start to bubble and colour.
Once they have cooled they can last for a few days wrapped up in the fridge and brought back with a few seconds on the grill or even in a microwave. But for me they are best straight off the flames and into your waiting gob.