Perfect flatbreads from scratch | chef secret 👀

Once you get the hang of these, you’re on your way. Crispy, chewy, pillowy flatbreads, every time.

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Ingredients (Serves 4):
310g Room Temperature Water
8g Dried Instant Yeast
10g Sugar
500g Strong White Bread Flour
10g Fine Sea Salt
200g Semolina
Olive Oil


Method:
Step 1.
In a large mixing bowl, combine the water, yeast and sugar and stir to combine.


Step 2.
Add the flour and salt and use your hand to mix the ingredients together and form a shaggy dough.


Step 3.
Turn the dough out onto a lightly floured surface and knead for 8-10 mins until smooth and springy.


Step 4.
Divide the dough into 6 pieces, form into little balls and place into a tray dusted with semolina.


Step 5.
Now chuck them in the fridge and forget about them for a day or two.


Step 6.
When you’re ready for a flatbread, place a large frying pan over a medium heat.


Step 7.
Add a glug of oil, pull out a flatbread and stretch it out in a little more semolina.


Step 8.
Chuck it into the pan and cook on one side until crispy and puffed.


Step 9.
Give it a flip and cook until lightly charred.


Step 10.
That’s it, good to go. Stuff them full of grilled chicken, hummus, baked feta – whatever you want. The dough balls will sit happily in your fridge, ready to go for up to 5 days.


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