Mexican Flatbreads by Cheryl O’Bryan

Flatbread recipe
1 cup tepid water
2 Tablespoons Olive Oil
1 Teaspoon salt
2 Teaspoons honey
3 cups white bread flour
1 Teaspoon Yeast

 
(You will also need your favourite minced beef chilli recipe leftovers – approx 200g minced beef)

 
Place ingredients in to a bread maker and set the cycle to ‘dough.’ (Check which order you should put the ingredients in to your machine. My machine was in the order of recipe above.) When the dough is ready, transfer to a lightly floured surface and knead for 2 minutes. Divide the dough into 8 equal pieces and shape into balls. Roll each ball in to a circle approximately 30cm across. Make it as thin as possible. Reheat the chilli and then spread it thinly onto the dough leaving a 1.5cm edge all the way around. Transfer on to lightly floured trays and bake in a preheated oven at 200C/400F/Gas 6 for about 6 minutes until the edges just start to turn golden in places. Roll up and eat with your fingers! ENJOY!

 

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