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
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.