FLAT BREADS

Super quick to make and so much more tasty and honest than store brought, this lovely easy recipe will have you knocking these up as and when you need them, giving you so much more freedom in the kitchen to be spontaneous.

Prep Time 10 minutes / Cooking Time 2 minutes per bread

(optional 1 hour proving time if required)

Ingredients

(makes 8-10)

For The Dough

500g 00 flour

10g sea salt

50g olive oil

320g water

15g yeast optional

(this will require the 1 hour proving)

You can add numerous flavours to this base recipe, I often throw in a handful of seeds some turmeric and dried crushed chillies and if I am making kofte kebabs I will throw in fresh oregano, thyme, turmeric and chillies, you can have endless variations, so have some flavoursome fun.

1.  Place all the ingredients in order into your mixer and attach the dough hook, if you want un-leaven flat breads which do not need a resting proving time don't add the yeast, if you want a slightly softer flat bread or pizza dough add the yeast.

2.  Mix the dough for 1 minute on slow speed and then for 6 minutes on the next speed up, leave covered with a tea towel if proving for one hour.

3.  Dust your work top with a little flour and divide the dough in to 8 or 10 balls, roll out each ball until around 6 inches in diameter.

4.  Heat a non stick skillet to a high heat and add the bread, leave to cook for approx 1 minute then turn over and repeat, wrap in a warm tea towel to keep warm while you cook the rest.

These are best served within the next hour or so, however if you keep them in a air tight container you can run the breads under the cold tap for a second and place in a pre heated oven 170 C for a few minutes and that brings the flat breads back as good as new.