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Flatbread dough

Name: Flatbread dough
Prep time: 5 min
Cook time: 2 h 20 min
Total time: 2 h 25 min
Yield: 0
Ingredients: 2 tsp dried yeast; 1 tbsp caster sugar; 300ml warm water; 500g plain flour; 10g salt; 2 tbsp olive oil

Make this dough at the weekend, then keep it chilled for three days. Use it in our recipe for roasted lemony broccoli & mascarpone flatbreads

2 hr 25 min total 5 min prep 2 hr 20 min cook 0 537 cal

Ingredients

2 tsp dried yeast
1 tbsp caster sugar
300ml warm water
500g plain flour
10g salt
2 tbsp olive oil

Instructions

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1 Combine the dried yeast and caster sugar with warm water, stir well, then leave for 5 mins until foamy. Tip in the plain flour, salt and olive oil. Mix with a wooden spoon or use a dough hook and a stand mixer. Knead for 10 mins until smooth and shiny. Cover and leave to rise in a warm spot for 1-2 hrs. Punch the dough once lightly to deflate, bring back into a ball, then transfer to a lightly oiled container and set aside in the fridge until needed. Will keep chilled for up to three days. Use this to make our roasted lemony broccoli & mascarpone flatbreads.

Side dish

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