WOOD FIRED FLAT BREADS

Great gorgeous flat breads full of wood fired flavour, this dough is my all time favourite go to for all dough based recipes, it's that good!  These flat breads are so versatile from using as a tear and share garlic bread, for scooping up a tarka dhal, stuffing with curry or loading up with a wood fired kebab and all the toppings to using as a sandwich wrap, oh and perfect pizza bases.

This outstanding dough recipe is a life saver in the kitchen, you can prove the dough at room temperature for up to 12 hrs in advance or prove the dough in the fridge for up to 24 hrs before you need it, great for when my teenager wants his mates over for a wood fired pizza party, I can do all the prep days ahead at my own pace so they can be in charge of the kitchen and cooking the pizzas.  Finally this dough freezes brilliantly as a whole or as I like to divide into balls ready to go, just bring up to room temperature before rolling out.

Prep time 10 minutes

Ingredients 

500g 00 caputo Italian flour

10g Himalayan sea salt 

50g extra virgin olive oil 

15g yeast

320g water

Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size if you want to use immediately, then other options are leave to prove slowly in the fridge for 24hrs, this is what I do as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go when you are, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.

 Take a oversized golf ball piece of dough, dust your work top with a little 00 flour, roll into a ball and roll out a large disk no bigger than your skillet, heat to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, best served warm but are almost as good used later the same day, to use the following day dip the flat breads in water and pop in a pre heated oven foe 3-5 minutes and Ta-Da almost as good as fresh, brilliant.