Type:  Breads

Difficulty:  Intermediate

Makes:  8 flatbreads

Recipe source: Lou’s recipe

The dough for this flatbread is very wet so it is a bit tricky to work with.  It’s really important to let the dough rest after the initial mixing as this allows the flour to absorb the water.  The dough will then be much easy to handle.  The resulting flatbreads are sensational,  so tender I assure you there will never be left-overs.

• metric measuring spoons and cups
• griddle pan
• pastry brush
• scales
• 1 medium bowl
• rolling pins
• egg flip
• serving plates
• tea towel

• 500 g plain flour
• 2 teaspoon instant yeast
• 1½ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 350 ml warm water

• Set out your equipment and ingredients.

Mix the dough

• Weigh the flour and put in a medium bowl with the salt, yeast and olive oil.  Make a well in the middle and pour in the water.  Use a wooden spoon to mix the dough, slowly incorporating the flour into the water.
• Once all the flour has been mixed into the dough, leave the dough to rest for 10 minutes.
• Wash up your equipment.
• Tip the dough onto a well-floured bench and gently knead the dough a couple of times then tip back into the bowl to let it rise until increased by 50 percent.

Shape the flatbreads

• Tip the dough onto a well-floured bench and divide into 8 even-sized pieces.
• Roll each piece of dough into an oblong shape about 25 cm x 12 cm.

Cook the flatbreads

• Heat the griddle pan over high heat.
• Brush the flatbread with olive oil and fry the flatbread on the griddle pan until bubbles appear on the surface.  Turn the flatbread over and cook the other side.
• Put the flatbread on a plate and cover with a tea towel while you cook the other flatbreads.
• Divide each flatbread into 6 pieces and put on serving plates and serve immediately.