Flatbread

The lovely summer pizza recipe and more-ish lamb kofta recipe I’d like to share in the next week or so requires a base of (preferably) freshly made flatbread.  The same ridiculously easy, absolutely fool-proof flatbread that I promised to post a recipe for weeks ago and never ever did.  Here it is – better late than never. 

Flatbread (makes 4)

1/2 tspn dry active yeast

200ml warm water

250 g pasta flour (a mix of durum and white flour) or strong white flour

1/2 tspn salt

Olive oil

Optional – sesame seeds

• Whisk the yeast with the warm water.  Set aside for 15 minutes until begining to froth.  Stir again briefly.
• Sift half of the flour and all of the salt into the bowl and stir to make a ragged dough.
• Tip dough onto floured surface and gradually knead in the rest of the flour.  Knead for 10 minutes until dough is stiff but smooth.
• Place in a lightly oiled bowl and turn until dough has a thin film of oil all over.  Cover with a plastic bag and put in a warm place for 1.5 hours.
• Heat oven to 250 oC.  Split dough into four pieces.  Take one piece and roll out on a floured surface into a very thin circle.  Sprinkle with sesame seeds if desired and roll in.  Place dough circle on baking paper and bake in the middle of the oven for approximately 7 minutes or until the bread puffs up like a balloon and has just a few spots of golden brown.
• Repeat until all the dough is used up.

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