Tuesday, 29 March 2011

Flatbread

So you are making soup.  What do you choose to accompany it?  I like to have some fresh bread on the table (not too much, because it triggers flashbacks to childhood when my mother would chastise me for filling up on bread.  'Eat your meat, not all that bread' she would nag.  Anyway, I digress...)

A really easy bread type recipe that goes really well with just about any soup is a flatbread.  Its not too hard to make, and is pretty light, so even my mother wouldn't mind me eating it



Ingredients
500g Plain flour
250ml Water
60ml Olive oil
1/2tsp Dried yeast
Salt

Method
1. Add the dried yeast to warm water and set aside. 

2. In a bowl, add the flour, making a well in the middle.  Add the water/yeast, salt and olive oil and start mixing it in a circular motion until it forms a dough.  Kneed it with the ball of your hand until it becomes smooth and elastic to the touch.  Cover the bowl with cling-film and put in a warm place for 2 hours to rise.

3. Heat the oven to 220 degrees and warm up 2 baking trays.  Divide the dough into 6 pieces and roll them out into 1/2 cm thick rounds, then place on the baking trays with a drizzle of oil, and cook for 6-8 minutes or until golden. Then serve and enjoy!

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