Perfect to go with my butternut squash curry
Makes 2 flatbreads
- 150g white bread flour (sifted)
- 150g wholemeal flour
- 10g salt
- 20g dried bread yeast
- 20g honey
- 200 ml warm water (give or take)
- 2 garlic cloves, grated (to taste)
- Olive oil (for cooking)
Put the flour and salt into a large bowl and mix together.
Add the yeast, honey and garlic and slowly add the water and mix together to form a dough. It needs to be workable, but slightly wetter will make a better loaf. You can add more or less water depending on how your dough feels. I find it varies slightly every time.
Tip out onto your worktop and knead for 5 minutes. I don’t bother to flour or oil the worktop, I never really found it necessary. There are various ways to knead your dough I like to stretch it out, then roll it back in and give it a 90 degree turn, before stretching it out again.
Put your dough into a lightly oiled bowl and cover loosely with a plastic bag to stop it drying out. Place somewhere warm, I usually put it near our wood-burner or in the conservatory on a warm day.
Leave to prove for several hours until the dough has roughly doubled in size. Sourdough takes longer to develop than bread made with shop bought yeast, but benefits from the extra time, as it develops a better flavour.
Flour your work surface and break your dough into 2 portions. Cover each portion with a coat of flour and squash to around 1cm thick
Heat some olive oil in a frying pan and cook each flatbread for 3 or 4 minutes on each side