makes
6
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
6
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 300 g (10½ oz/2 cups) strong flour
- 1 tsp sea salt flakes
- 1 ½ tsp active dried yeast
- 3 tsp butter, softened
- 150 ml (5 fl oz) warm water (approx)
Resting time: 1 hour 10 minutes
Instructions
1. Place the flour, salt and yeast in a large mixing bowl. Add the butter and two-thirds of the water and mix by hand until the mixture comes together. Mix in enough of the remaining water for a dough to form.
2. Tip onto a lightly floured surface and knead the dough for 7–8 minutes until smooth and silky. Return the dough to the mixing bowl, cover with a clean damp dish towel and set aside in a warm place for about 1 hour, until the dough has doubled in size.
3. Preheat a barbecue hotplate (griddle) to medium-high and lightly grease with oil.
4. Flour your surface again. Tip the dough onto the surface and knock back to get the air out. Divide the dough into six portions and roll into balls.
5. Roll out into ovals about ½ cm (¼ in) thick. Transfer to a lightly oiled baking tray and set aside for
10–15 minutes.
6. Place the flatbreads on the hotplate and cook for about 3–4 minutes on each side until browned and blistered. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
