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:

  1. Simply mix it all together to combine the ingredients and knead for a few minutes.

  2. Put in a covered bowl (a plastic bag or shower cap works well and can be reused) and leave somewhere warm for the morning.

  3. 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.

  4. Once cooked wrap in a tea towel to keep soft.

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