How to make bread - Flatbread
A short masterclass on how to nail a sourdough flatbread. Yeast option is available too!
Flatbread (4 portions)
500g ‘00’Flour
300g Water (cold) (use 2g instant yeast if you don’t have starter)
100g Starter
6g Salt
In the Kitchenaid mix flour, water, and starter and mix at speed 1 for 5minutes. Then add salt and mix for 5minutes on speed 2. Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 4 hours at room temperature doing fold every hour (1,2 & 3).
After four hours, turn the dough onto the work bench and portion into 250gr balls. Shape each dough into tight balls and place in an oiled container 10cm apart, cover with lid or clingfilm and place in the fridge for 48 hours (can use after 24 hours if you want, but for maximum pleasure leave to ferment for 48 to 72 hours). Remove from the fridge for 1-2 hours before using.
Tomato sauce (4 portions)
1 Tin tomato
3 Garlic clove
1 Pinch oregano
Salt + pepper
50ml Olive oil
Break up the tinned tomatoes, mix well with all other ingredients.
