Garlic Chili Pepper Flatbread #BreadBakers

Chewy yet fluffy, this garlic chili pepper flatbread is great on its own as a snack or serve it with your favorite dhal or curry. The garlic and chili add so much flavor to this tasty bread! 

Homemade flatbread is so easy and always turns out nicer than almost anything I can buy on store shelves. I know in a lot of homes around the world, it’s a normal part of everyday cooking but unless I’m cooking curry, I just don’t think to make it. 

Note to self: Make homemade flatbread more often! Note to anyone reading this: You should too. 

Garlic Chili Pepper Flatbread

This recipe makes six flatbreads (about 7x4 in or 18x10cm each) and was adapted from one on Taste.com.au. These little guys definitely have a noticeable heat from the peppers. You can remove the seeds before mincing your peppers to make them less spicy.

Ingredients

1 teaspoon dried active yeast

1/4 teaspoon sugar

1 3/4 cups or 218g bread flour

3/4 cup or 180ml warm water (about 100–110°F or 38–43°C)

2 hot red chili peppers

3-4 sprigs fresh parsley, stems removed

2 cloves garlic

1/2 teaspoon fine sea salt

2-3 tablespoons olive oil 

Method

Warm the water to the required temperature and measure your flour into a small bowl. 

In a large mixing bowl, mix the yeast and sugar together with about 1/4 of the flour and the warm water. Set aside 20 minutes until foamy.

Mince your peppers, parsley leaves and garlic.

Add them along with the salt to the remaining flour. Stir to combine.

Add the flour mixture to the yeast mixture and combine using a Danish whisk or your clean hands. 

Knead on a clean surface until smooth and elastic.

Transfer the dough to a greased bowl.

Cover with a tea towel or cling film, then leave in a warm place for 1 hour or until doubled in size.

Form the dough into a stout log, then cut into 6 equal pieces. The log just makes it easier to eyeball what six equal pieces should look like. 

If you prefer to use a scale, you can skip that step. My dough ball weighed 212g so each piece was about 68g. Roll them them into balls.

Lightly flour your work surface and rolling pin and roll one ball into an oval and brush it with olive oil. 

Roll it up from the short end into a tight tube. 

Use two hands to roll the tube longer and thinner.

Coil the tube into a circle like a snail.

Tuck the end under. Press down gently. 

Repeat until you have six little swirled dough balls. 

Starting with the first one you made, use the rolling pin to form it back into an oval.

Heat a griddle over a medium high heat and cook the flatbread until puffed on top and lightly browned on the bottom. 

Turn and cook the other side. This takes just a couple of minutes on each side. 

Flip it over one last time. 

I like to put the finished flatbreads in a warm oven in a foil pouch to keep them warm. 

Repeat the rolling and cooking process for the remaining five dough balls. Serve warm. (Or eat at room temperature the next day for breakfast - OMG, still so good.)

Enjoy!

It’s the second Tuesday of the month so that means it’s time for my Bread Baker friends to share their recipes. Our theme is Spicy Breads with Peppers. Many thanks to our host, Radha of Magical Ingredients. Check out the links below: 

• Garlic Chili Pepper Flatbread from Food Lust People Love
• Hatch Chili and Gouda Sourdough from A Messy Kitchen
• Jalapeño Popper Pizza from A Day in the Life on the Farm
• Radish Stuffed Calzone from Sneha's Recipe
• Roasted Pepper and Onion Spelt Flour Bread from Cook with Renu
• Roasted Red Bell Pepper and Red Chili Sourdough from Zesty South Indian Kitchen
• Sambal Oelek Milk Bread Buns from Karen's Kitchen Stories
• Spicy Cheesy Bread from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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