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Imbhedla (oil flatbread): recipe illustration
Breakfast

Imbhedla (oil flatbread)

A soft, flaky flatbread cooked in a pan and browned with oil. It accompanies stews and soups and is best eaten warm, at breakfast or dinner.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

366 kcal per serving

Protein
10.5 g
Carbohydrates
54.1 g
of which sugars
4.4 g
Fat
10.9 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, salt, sugar and yeast in a large bowl.
  2. Add the lukewarm water and 1 tablespoon of oil, then knead for 8 minutes until you have a smooth, elastic dough.
  3. Cover and let rise for 1 hour in a warm place, until doubled in size.
  4. Divide the dough into 4 balls and flatten them into discs about 2 mm thick.
  5. Brush each disc with oil, roll it up into a snail shape, then flatten it again.
  6. Cook dry in a hot pan for 2 to 3 minutes per side, until golden and puffed in places.
  7. Serve warm, tearing it by hand.

Variations and tips

Butter version. Replace the oil in the dough with 40 g of melted butter for more flavour.

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Original Ecomely recipe.