flat bread recipe

video password: bread [case sensitive]

prepare ahead?

Will keep for a day in an air tight container. Wrap in foil and pop in a warm oven for a few minutes to warm up.

variations for fun

naan – brush cooked flat bread with melted butter or ghee.

garlic naan – brush cooked flat bread with melted butter or ghee and finely chopped garlic.

lebanese bread – drizzle hot bread with olive oil and za’atar or sesame seeds mixed with thyme leaves.

troubleshooting guide

dough too sticky – this is meant to be a sticky dough – try and embrace the stickiness. If it gets too much use a little flour.

too charred – next time cook for less time on each side.

crust too soggy – A symptom of underbaking. This bread isn’t meant to be super crisp.

misshapen bread – It can be a little tricky to transfer the rolled out bread to the pizza stone. If you’re a little nervous you could roll your dough out onto foil and place the foil on the pizza stone – use plenty of flour or otherwise it may stick to the foil.

don’t have a pizza stone? – bake on a preheated baking tray in the middle of your oven on it’s highest setting. It may take a little longer to cook.

serving suggestions

Wonderful warm from the oven as part of an antipasto or mezze platter dipped into a peppery olive oil.

Or use like a tortilla and wrap around your favourite mexican filling.

Serve for dipping with curry.

leftover potential

Wrap in an airtight container or plastic bag. Will keep for a day or so.

related links

nil.

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flat bread recipe
makes 4
200g (7oz) bread flour, preferably unbleached
150g (5.2oz) water
pinch salt
1/4 teaspoon dried yeast
2 tablespoons olive oil

1. Combine flour, water, salt, yeast and olive oil in a bowl. Stir until it comes together to form a wet dough.

2. Turn out onto a clean work surface and knead for about 5 minutes or until the dough is starting to go smooth. Try and embrace the stickiness but if it gets too much add a little flour.

3. Oil your bowl and return the dough to rest for at least half an hour. Cover.

4. Preheat a pizza stone in the base of your oven for at least 30 minutes on the highest setting.

5. Divide loaf into 4 balls. Roll out one ball into an oval shape until about 5mm (1/4in) thick.

6. Transfer the flat bread to the pizza stone with your hands and bake for 1-2 minutes each side until puffed and charred in spots.

7. Cool on a wire rack. Repeat with remaining 3 balls.