I recently purchased my twitter friend Sam Linsell’s cooking book called Drizzle & Dip. Her book is a collection of her own easy to follow recipes with the most beautiful illustrations of food that she photographed herself. She is a truly talented woman who I have a lot of admiration for. When searching for the perfect flat bread recipe I thought of a mouth-watering picture of a stack of flat breads I saw in my new recipe book. Needless to say, I turned to page 61 of Drizzle & Dip and got mixing. The result is perfect crispy flat bread. You can log on to Sam’s website here to get more scrumptious recipes (…..and purchase her book)
For the Flat bread, you’ll need:
1 sachet (10g) instant yeast powder
800ml lukewarm water
Olive oil for brushing
Salt & rosemary for sprinkling
Place flour, salt, yeast and sugar in a mixer, add the water and mix on low for about 8 – 10 minutes. Leave dough in the mixing bowl and cover with a tea towel. Allow to prove until the dough has risen to the surface of the bowl.
Preheat oven to 200°C. Punch the dough back and empty onto a well-floured surface. Break off a small ball and roll out very thinly. Place on a greased baking tray, brush with olive oil and sprinkle with salt and rosemary. Bake for about 15 minutes until golden brown.
Cook’s notes: If you prefer your breads plain, leave out the rosemary and sprinkle only sea salt. Halve the recipe if you want a smaller batch.