Cinnamon and Raisin Flatbread

Instructions

1. 1

   In a large bowl, combine flour, instant yeast, and salt. Pour in warm water and 15 ml of olive oil, mixing until a shaggy dough forms. Knead for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable; add a touch more flour if too wet.

2. 2

   Cover the dough with a damp cloth and let it rest for 15 minutes while you prepare the filling.

   Tip: This short rest makes the dough easier to stretch and shape.

3. 3

   Drain the soaked raisins thoroughly. In a small bowl, mix cinnamon, brown sugar, white sugar, and vanilla extract together until well combined.

   Tip: Soaking the raisins plumps them up and keeps the flatbread moist.

4. 4

   Divide the dough into 6 equal pieces. Roll each piece into a thin oval about 25 cm long and 15 cm wide.

   Tip: Use your hands or a rolling pin for consistent thickness.

5. 5

   Brush each oval with melted butter, then sprinkle the cinnamon sugar mixture evenly across the surface. Scatter the drained raisins on top, pressing them gently into the dough.

   Tip: Don't overload with filling; a light hand prevents the flatbread from becoming soggy.

6. 6

   Heat a large skillet or griddle over medium-high heat with the remaining 15 ml of olive oil. Cook each flatbread for 4-5 minutes on the first side until golden brown and puffed.

   Tip: Work in batches to avoid overcrowding the pan.

7. 7

   Flip the flatbread carefully and cook for another 3-4 minutes on the second side until golden and cooked through.

   Tip: The raisins may caramelize slightly on the exterior, which adds wonderful depth of flavor.

8. 8

   Transfer cooked flatbreads to a serving plate and immediately brush with honey while still warm. Serve fresh and warm.

   Tip: The honey seals in moisture and adds a glossy finish.