fbpx

Go Back To Bread Basics: The Easiest Flatbread Recipe Ever!

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Raise your hand if you feel intimidated by the thought of baking your own bread. It’s no secret that bread making is a bit of a science, and requires lots of love and patience too. Fortunately, today we’re exploring a type of bread that you might say is a bit of a ‘hack’. Flatbread! Flatbread is obviously, bread that is flat. But it only requires only an hour of rising action, before you can top this bread dough off with all the ingredients you love. Think of it a little like a pizza dough – just more bread-like and chewy!

Today’s recipe is a big favourite with families because you can literally add anything you love. Sausage slices, chunks of gooey cheese, mixed herbs, sliced asparagus, sea salt, luncheon meat, the list goes on. We’re feeling hungry already.

Also, it’s World Baking Day on 17th May! For us though, any excuse to bake and we’ll take it. Enjoy this recipe, friends!

INGREDIENTS

For the dough:

  • 500g white bread flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp sugar
  • 5 tsp instant action yeast (You can find this at any supermarket!)
  • 250ml room temperature water
  • 2 tbsp olive oil
  • 2 tbsp white wine (Don’t add too much as you may kill the yeast!)

For the toppings:

  • 2 red or white onions, peeled and cut into slivers
  • 5 tbsp olive oil
  • 4 sprigs rosemary, leaves picked off. Mixed herbs will do fine if rosemary is not available.
  • 1 tsp sea salt
  • And any other toppings of your choosing – mushrooms (make sure they’re marinated!), cheese, etc.

METHOD

  1. Begin by making the dough. Mix the wet ingredients together in a jug. Place the dry ingredients into the bowl of your kitchen machine fitted with the dough hook and switch it on to minimum speed. With the machine running, slowly add the wet ingredients and let the dough hook combine them – this will take about 2 minutes. Increase the speed to 1 and knead the dough for 5 minutes until it is smooth and elastic.
  2. Dust the ball of dough with flour and cover the bowl with a damp tea towel, place in a warm place for an hour or until the dough has doubled in size.
  3. Preheat the oven to 200 degrees Celsius.
  4. Whilst the dough is proofing, toss the onion and other toppings in the oven with 1 tbsp of the olive oil, and roast for 20 minutes, or until softened, and a little coloured in places. Set aside to cool.
  5. Re-attach the bowl to the machine and again with the dough hook, knock the dough back on minimum speed for 1 minute.
  6. Dust a baking sheet with flour, and roll the dough out onto it. Prick the dough all over with a fork.
  7. Scatter the dough with the roasted onion, rosemary, and sea salt, and drizzle over the remaining olive oil.
  8. Bake in the preheated oven for 30 minutes until the bread is risen and golden.
  9. Remove from the oven and slice into squares!

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

A Perfect Weeknight Treat: Refreshing & Zesty Orange Cake

After a long day of sitting in front of your computer screen replying emails, putting out fires, and completing your tasks for the day, all you want to do is unwind, relax and reward yourself with a nice snack or two.  For those of us who have got a sweet tooth, a sweet little treat always brightens up the day. But consuming the good ol’ brownie or cookie on the daily gets old real quick.  Here’s our solution. Cut through …

Make This Delicious Banana-Chocolate-Peanut Cake with Caramel Drizzle

Looking to bake something a bit more special than your usual brownie? We’ve got a delicious banana chocolate bundt cake recipe for you today! We’re topping the cake with a smooth caramel drizzle, and you can choose to sprinkle chopped peanuts on top for a little extra crunch. Why bundt cake, you ask? Honestly, bundt cakes turn out looking prettier than other cakes. But if you have a normal cake pan (like the type used for pandan cake), then feel …

Everyone’s Making This: Basque Burnt Cheesecake

Classic cheesecake as we know it has a firm, cheese top with a press-in cookie base. But this basque – or sometimes known as burnt – cheesecake is a crust-less cheesecake, and its filling tastes like a cross between the American cheesecake and the Japanese souffle-type of cheesecake. You will notice that basque or burnt cheesecake recipes generally call for less flour – don’t be alarmed! Less flour means less structure, which is what we’re trying to achieve to get …

Share on facebook
Share on twitter
Share on google
Share on pinterest