homemade flatbread

I am totally addicted to making this flatbread at the moment! It's from Donna Hay's A Cook's Guide and it's the quickest and easiest flatbread I've ever made. If you'd like to try it but don't have this cookbook, I've added the recipe to this post so you can enjoy yummy hot flatbread too!

You will need:

2 teaspoons active dry yeast

1 teaspoon caster sugar

1 1/3 cups lukewarm milk

2 1/2 cups plain flour

1 teaspoon table salt

1 tablespoon olive oil and extra for brushing

sea salt for sprinkling

Place the yeast, caster sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Place the flour, table salt, oil and yeast mixture in a bowl and mix until a smooth dough forms. Turn the dough onto the bench or a lightly floured board and knead for 5 minutes or until smooth and elastic. Add extra flour to the dough if it is sticky. Return the dough to the bowl, cover with a tea towel and set aside in a warm place for 30 minutes or until the dough has doubled in size. 

Preheat the oven to 180 degrees. Press the dough into a lightly greased slice tray, brush with oil and sprinkle with salt (at this step I also add freshly minced garlic).  I've also tried this flatbread with fresh rosemary and parmesan or olives - equally as delicious! 

Bake for 15-25 minutes (depending on your oven) or until golden brown.

Serve hot or gather your favourite fillings and make yourself a Mediterranean focaccia. My absolute favourite combination at the moment is roasted capsicum, feta and slices of fresh mushrooms, red and green capsicum and red onion, toasted in the sandwich press. Try it, you wont be disappointed!!

I'm off to enjoy the rest of my lazy Sunday! 

Bye for now...

Michelle xx