4tbsp olive oil plus (approx 2-3 tbsp extra for brushing)
6cups strong bread flour (plus extra for rolling)
1tsp sugar
1tsp salt
Instructions
1
Place the yeast, sugar and warm water in the bowl of a stand mixer (or a large bowl). Stir together and allow the yeast to bloom for 10 minutes, until foam appears on top of the water.
2
Add the olive oil, flour, and salt into the yeast mixture.
3
Mix the dough together using either using a stand mixer with a dough hook or your hands, until combined and knead for 15 mins.
4
Place the dough in an oiled bowl, cover with a damp cloth and leave to prove for 90 - 120 minutes, or until doubled in size.
5
Remove the dough from the bowl and place on a lightly floured surface.
6
Divide the dough into 6 pieces and shape into balls and place on a tray or board with a damp cloth over the top to rest for a 5 minutes.
7
Heat a heavy bottomed frying pan over a medium to high heat and lightly spray with oil.
8
Roll each dough ball into a circle of approx 8-9 inches in diameter and 1/2 cm thick.
9
If the rolled out flatbread has any excess flour you can remove this by gently tossing the flatbread between both hands. Dont worry, the dough is strong enough for this.
10
Place the flatbread in the pan and lightly spray the top of the flatbread with oil. Continue to cook for 1 - 2 minutes, until bubbles start to appear on top then flip the bread over and cook for a further 1 - 2 mins.
11
Remove from the pan, place on a plate and cover with a cloth.
12
Covering with a cloth will help to prevent the bread from dying out.
13
Repeat for any remaining flatbreads.
14
Serve the flatbreads either warm or cold, and part fill with your favorite fillings, fold over and enjoy!!
