Makes 2 flatbreads
- 250g white bread flour (sifted) + a little extra
- 5g salt
- 5g bread yeast
- Tsp of olive oil + a little extra for frying
- 180 ml warm water (give or take)
- 1 or 2 garlic cloves, grated
- 1 tsp ground coriander
Put the flour and salt into a large bowl and mix together.
Add the yeast, garlic, coriander and olive oil and slowly add the water and mix together to form a workable dough. 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, dust your hands with flour and knead for 5 – 10 minutes.
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 wet cloth, 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 about an hour, until the dough has roughly doubled in size.
Flour your work surface and break your dough into 2 portions. Cover each portion with a coat of flour and squash to around 0.5-1cm thick
Heat some olive oil in a frying pan and cook each flatbread for 3 or 4 minutes on each side