Easy Side

Flatbread

Name: Flatbread recipe
Yield: 10
Ingredients: 625g strong (baker’s) flour; 3 tsp fine salt; 3 tsp caster sugar; 3 tsp instant dried yeast; 400ml chilled water; 40.00 ml extra virgin olive oil, plus extra, to brush

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by Paul Farag

CHEF

Jan 19, 2025

"This is a simple recipe for a light flatbread that could also be used as pizza dough, or anything else you can think of. The most important thing is to rest the dough in the fridge for a few hours. This will give the dough a chance to relax and become lighter.” - Paul Farag

Recipe note: Begin this recipe at least 4 hours ahead.

625g strong (baker’s) flour
3 tsp fine salt
3 tsp caster sugar
3 tsp instant dried yeast
400ml chilled water
2 tbs extra virgin olive oil, plus extra, to brush

Method

1.

Line a baking tray with baking paper.
2.

Place all dry ingredients in a stand mixer fitted with the dough hook and mix on low speed to combine. Slowly pour in the chilled water and oil and mix until a rough dough forms. Increase speed to high and knead dough until it comes away from side of the bowl (no more than 10 minutes). Cut the dough into 10 portions (about 100g each) and roll into balls. Place balls on prepared tray, cover with a tea towel and chill for 3-4 hours to rest (see note).
3.

Take the dough out 1 hour before you plan to cook. When at room temperature, roll out balls on a floured bench (if you don’t have a rolling pin, you can go for a more rustic style by using your fingertips and pushing out the dough from the centre to get your desired stretch).
4.

Heat a large heavy-based frypan or barbecue flat plate over medium heat. Brush one side of flatbread with extra oil and cook, in batches, oil-side down, for 3-4 minutes. Brush other side with oil, flip and cook for another 1 minute (second side will not require as much time). Wrap bread as you go in a tea towel to keep warm.