PREP TIME:
10 mins.
TOTAL TIME:
4-5 hours.
YIELD:
6 flatbreads
They freeze really well so make a double batch if you have enough flour.
INGREDIENTS:
-
100g discard
-
270g water
-
20g olive oil
-
450g flour
-
10g salt
Method:
-
Simply mix it all together to combine the ingredients and knead for a few minutes.
-
Put in a covered bowl (a plastic bag or shower cap works well and can be reused) and leave somewhere warm for the morning.
-
Divide into six balls, leave to rest for thirty minutes, roll out flat and dry fry in a pan on both sides until cooked through. They can also be cooked on a BBQ.
-
Once cooked wrap in a tea towel to keep soft.