Digital Chopping Club: Flatbread

Niamh and Greg talk about the joys of cooking with dough

Download printable recipe

Makes 4 breads

250 g strong bread flour

200 g warm water – NOT hot, just pleasantly lukewarm 

1 level tsp salt (or less to taste, as this makes them fairly salty)

5g fast action yeast – roughly half a packet if you have the sachets or 1 level tsp. 

Mix flour water and yeast and salt in a bowl until shaggy dough forms – it is a really wet dough.  

The moisture in the dough makes a delicious, chewy bread. But it’s very sticky – so when handling it, coat your hands, surface/bowls in oil. It’s also too wet to knead in the normal way so you have 2 options: 

Food processor: The original recipe for this dough uses a food processor to knead it. If you have one – great! Using the dough blade, whizz for about 30 seconds, scrape down the sides and whizz for another 30 secs. Tip into an oiled bowl and leave to prove for 20 mins. Easy! 

By hand: Using a wooden spoon mix vigorously for a couple of minutes. Tip/scrape into a clean oiled bowl. With oiled hands, stretch each side of the dough out and slap it into the middle – this helps build up the gluten. Flip over the ball of dough and leave to rest, covered with a tea towel, for 10 mins. Stretch the dough once more, and leave for a further 10 mins. You can do this once more, or if you’re hungry, get straight to cooking. 

Heat a heavy bottomed pan on the stove – you want it really hot. Turn on your grill to high

Divide dough into four pieces and shape each into a ball. 

On on oiled surface, using oiled hands, flatten a piece of dough, using the palm of your hand. With your fingers tips, poke at the dough, stretching and prodding it into a around a 15-20cm circle.

Transfer to the pan and cook for a couple of minutes until it gets lightly browned on the bottom

Stick the pan under the grill until the bread puffs and browns on top

Repeat with remaining balls of dough. Dough keeps really well in the fridge overnight.