Working in catering means I don’t try out new culinary ideas at home as often as I’d like, but recently I’ve been experimenting with this flatbread recipe which I wanted to share. They have been really popular in my house – crisp on the outside, soft and doughy on the inside, and delicious served hot from the pan.
Recipe
300g plain flour
1/2 tsp salt
1/2 tsp yeast
1 tsp brown sugar
100ml warm water
50ml milk (swap for more olive oil and water to make them vegan)
1 tsp olive oil
Method
Mix the flour, salt, yeast, and brown sugar in a bowl. Add the olive oil, water, and milk. Mix together, adding more flour or water to achieve the right consistency – a fairly wet, sticky dough. Mix and generally push about for about 5 minutes to knead. If you can, put the dough in a sealed container and leave it somewhere warm to rise a little – about an hour should do the trick, but the longer you can leave it, the more bubbly the bread will be.
To cook, you first need to cover the dough with flour and chop it into mini doughballs. Then roll them out as flat as you can. Next, heat a little olive oil in a frying pan. Cook the flatbreads on each side until they are browning in spots and firm to the touch.
Serve immediately with a topping or dip of your choice – I used balsamic roasted vegetables and pesto.
Let me know if you try this out!
Jamie
Exe Valley Pizza Co.
