Soft and fluffy, with a sweet yeasty aroma, homemade flatbreads are a welcome accompaniment for any grilled meat or salad.
- 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)
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.
Resting time: 1 hour 10 minutes
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
6. Place the ﬂatbreads on the hotplate and cook for about 3–4 minutes on each side until browned and blistered. Serve immediately.
Recipe from Feed The Man Meat (Smith Street Books).