Once you get the hang of these, you’re on your way. Crispy, chewy, pillowy flatbreads, every time. B x
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Serves
4
Water
Dried Instant Yeast
Sugar
Strong White Bread Flour
Salt
Semolina
Olive Oil
Serves
4
Water
Dried Instant Yeast
Sugar
Strong White Bread Flour
Salt
Semolina
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
In a large mixing bowl, combine the water, yeast and sugar and stir to combine.
Step 2.
Add the flour and salt and use your hand to mix the ingredients together and form a shaggy dough.
Step 3.
Turn the dough out onto a lightly floured surface and knead for 8-10 mins until smooth and springy.
Step 4.
Divide the dough into 6 pieces, form into little balls and place into a tray dusted with semolina.
Step 5.
Now chuck them in the fridge and forget about them for a day or two.
Step 6.
When you’re ready for a flatbread, place a large frying pan over a medium heat.
Step 7.
Add a glug of oil, pull out a flatbread and stretch it out in a little more semolina.
Step 8.
Chuck it into the pan and cook on one side until crispy and puffed. Give it a flip and cook until lightly charred.
Step 9.
That’s it, good to go. Stuff them full of grilled chicken, hummus, baked feta – whatever you want. The dough balls will sit happily in your fridge, ready to go for up to 5 days.
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Notes (1)
L
Lauren M.
2 months ago
310 grams of water? Is this a typo?
A
Alexandra Q.
13 days ago
the weight is roughly the same in ml
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