Ingredients
- 500g plain flour or strong white bread flour
- 7g fast-action dried yeast
- 1 tsp sea salt
- 1 tsp caster sugar
- 300ml lukewarm water
- 2 tbsp olive oil
- Extra flour, for rolling
Nutrition (per serving)
- Calories: 260
- Protein: 7g
- Fat: 5g
- Carbs: 46g
Method
- Mix the flour, yeast, salt and sugar in a large bowl.
- Add the lukewarm water and olive oil.
- Bring together into a soft dough.
- Knead for 8 to 10 minutes until smooth and elastic.
- Cover and leave to rise for 1 hour.
- Divide into 8 small balls.
- Roll each ball very thinly.
- Bake on a hot tray or pizza stone at 240°C for 2 to 4 minutes, depending on whether you want soft or crisp flatbreads.
Notes
Roll this dough thinner than naan. It is ideal for open Turkish-style kebabs where the topping or filling does most of the work.