|What to do
- Set out your equipment and ingredients.
Shape the flatbreads
- Tip the dough prepared by the previous class onto a well-floured bench and divide into 6 even-sized pieces.
- Roll each piece of dough into ball on the bench with your palm until smooth. Once you have shaped all the balls, starting with the first one you rolled (so they all have a chance to rest), pat out with your fingers into a round (about 15 centimetres) on a bench dusted with semolina.
Cook the flatbreads
- Heat the pan over high heat.
- Carefully lift each piece (they will be quite light and aerated) into a heated dry frypan (or griddle) and cook for about four or five minutes on one side, flip and cook for another three to five minutes – having two pans on the go at once is a good idea. You want some colour on them, but just watch the heat of your pan as you don’t want a burnt outside with a doughy centre.
- Put the flatbread on a plate and cover with a tea towel while you cook the other flatbreads.
- Divide each flatbread into 4 pieces and put on serving plates and serve immediately.
Mix the dough (for the next class)
- Weigh the flour and semolina and put in a medium bowl with the salt and yeast. 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 while you you 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 for the next class.