- 7g dried yeast
- 4 tbsp lukewarm water
- 500g strong white flour
- A good pinch of sea salt, plus extra for topping
- 225ml cool water
- 2 tbsp olive oil, plus extra for kneading and glossing
- Herbs, spices, fruit, veg, nuts, seeds, cheese or meat to top
1. Tip the yeast in a large mixing bowl. Whisk in the warm water till frothy. Add the flour, salt and cool water.
2. Use your hands or a spoon to bring the dough together. Add the oil. Knead the dough for 5-10 mins, till smooth and stretchy. Trickle in a little more oil as you knead to keep the dough moist and prevent it from sticking.
3. Put the dough in a clean bowl. Cover with a plate, lid or cling film. Set in a warm place till it’s doubled in size (about 30 mins).
4. Preheat the oven grill to high.
5. Heat a large frying pan over high, ready to cook the base of the flatbread before popping it under the grill to finish cooking.
6. Roll out a pinch of dough (about golf ball size) on a floured surface. Roll thinly for crispy flatbreads or about 2cm thick for fluffier (more naan-style) flatbreads. Thicker flatbreads keep better.
7. Add the dough to the hot, dry pan. Drizzle a little oil on top. Sprinkle on your spices, herbs, veg, cheese or whatever you wish to top it with.
8. Once the bottoms are firm and look like they’ve been in a tandoor oven, remove from the pan and put the bread under the grill. Cook till just golden on top. Repeat with remaining dough.
9. Best eaten warm. Also lovely for picnics or lunchboxes. Keep the dough a bit thicker and wrap the warm flatbreads in a tea towel to keep them fresh and soft.
Note: the dough will keep in the fridge for a week. It also freezes beautifully.