Basic flatbread dough
Makes 12
·
250ml warm water
·
1tbsp active dry yeast
·
60ml extra virgin olive oil, plus 1tsp to grease
the bowl
·
60ml honey or agave syrup
·
300g wholewheat flour
·
225g semolina flour
·
1tsp kosher salt
- Combine the water, yeast, 60ml olive oil
and honey in the bowl of an electric mixer that’s fitted with a dough hook
and let the mixture sit until it’s foamy. This should take around 5 to 10
minutes.
- Meanwhile, stir together the flour,
semolina and salt in a medium-sized bowl.
- With the machine on a low speed, slowly
add in the flour mixture. After all the dry ingredients have been added to
the mixture, continue to mix the dough on a low speed for another 5
minutes.
- Lightly oil a large bowl with 1 teaspoon
of oil and place the dough inside. Cover the dough with plastic wrap and
let it sit until almost doubles in size. This should take about one hour.
- Turn out the dough onto a lightly floured
work surface and divide into 12 equal portions. Roll out each portion to
6mm thickness. Use as directed in the recipe or wrap in plastic and
freeze.
Top tip
This flatbread is the perfect Sunday
afternoon activity. Make the dough and freeze individual portions to defrost
and use for a quick mid-week dinner
Mozzarella and tomato basil caprese flatbread
Serves 1
·
1 serving of basic flatbread dough (recipe
above)
·
1tbsp herb pesto
·
1 thin slices Roma tomato
·
2tbsp thinly sliced mozzarella cheese
·
3 fresh basil leaves, thinly sliced
- Preheat the oven to 200oC/400oF/Gas
Mark 6.
- Place the flatbread dough on a clean work
surface. Spoon the pesto sauce over the dough, spreading to coat evenly,
and later with the remaining ingredients. Place the flatbread on a baking
sheet and bake until the dough is nice and crisp and the cheese is melted.
This will take about 10 minutes.
- Transfer the flatbread onto a cutting
board, cut it into four wedges and serve immediately.
