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Make these a day in advance to use in a fattoush salad
Author: Adapted from Materchef Australia Mezze Feast


  • 150 g plain flour
  • 100 g 00 flour
  • 50 g fine semolina plus extra for dusting
  • 200 mls water
  • 2.5 mls fine salt
  • 55 mls vegetable oil divided, plus extra for rolling
  • 20 g butter
  • Salt flakes to season


  • Place the flours and semolina into a stand mixer bowl
  • Add the water, salt and 5mls of the oil
  • Using a dough hook mix on a low speed until the dough comes together
  • Turn the mixer onto a medium speed and continue to knead until the dough is smooth, elastic and leaves the sides of the bowl
  • Turn out onto a lightly oiled surface and grease your hands with a little bit of the oil
  • Form the dough into a sausage shape and then measure out 6 portions, weighing between 80 and 85g
  • Roll each portion into a ball and place on a lightly oiled baking tray
  • Roll each portion around in the oil to coat
  • Cover with cling film and set aside to prove for 20 minutes
  • Lightly oil your work surface and taking one piece of dough at a time, press it into the palm of your hand to flatten
  • Then use a rolling pin to roll the dough out to a 15cm square
  • Gently fold the bottom third of the square into the middle, then fold the top third into the middle
  • You want to overlap the first two layers to create a rectangle
  • Fold the shorter ends of the rectangle into the middle of the rectangle so that they overlap each other to create a square
  • Set aside to rest and repeat with the rest of the dough
  • Starting with your first square roll each one out to approximately 15cm again
  • Dust both sides with a little bit of semolina and repeat with the rest of the dough
  • Place the butter into a glass bowl and melt in the microwave
  • Add 50mls oil to the melted butter and stir to combine
  • Place 15mls of the mixture into a large non-stick frying pan
  • Heat over a medium temperature and then add one of the flatbreads dusting the excess semolina off before frying
  • Fry until golden-brown before turning
  • Continue frying until crisp and cooked through
  • Remove from the pan and drain on paper towel
  • Repeat with the remaining flatbreads, using 10mls of the oil and butter mixture for each one
  • Season with the salt and serve