Fluffy Flatbreads

Fluffy Flatbreads

INGREDIENTS

200ml lukewarm water 

100ml lukewarm milk

1 tsp salt 

1/2 tsp sugar 

2 tbsp olive oil

1 sachet instant dry yeast (7g)

500g strong bread flour 

METHOD

Put the water and milk in a jug, stir in the salt and sugar to dissolve, then add the yeast. Leave for 5-10 mins until it bubbles. *Even though it’s instant dry yeast, bread making always works so much better for me when I use dry active yeast this way rather than stirring in with the flour. 

Sift the flour into a large bowl with a well in the centre. Stir the oil into in the liquid/yeast mixture and pour it all into the well in the bowl and bring everything together with your hands. Place on a surface (add a little extra flour for dusting if necessary) and knead for a 8-10 mins until nice and smooth (or in a stand mixer / a hand mixer with dough hooks), tuck the dough under to form a nice ball, then place in an large bowl (greased with a little olive oil), cover the bowl with cling film and leave to one side to prove for an hour. 

After an hour, take the dough out of the bowl and weigh it then divide into 6 equal sized pieces of dough for the second prove.

Once you have divided the dough into 6 equal pieces, roll them into smooth balls, again tucking the dough under, lay all the dough balls in a tray, cover the tray with cling film and leave to prove for another 20 mins. 

Preheat the Fit Grill (griddle) and start to roll out the flatbreads on a lightly floured surface (around 1cm thick) - you can brush with a little olive oil if you like, but not necessary.

Lay one of the flatbreads on the Fit Grill, and wait for a few minutes until bubbles start forming on the top, then flip over (should take 3-4 minutes) for another couple of minutes. Keep wrapped in clean tea towels until ready to serve.