Flat Breads
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Serves
4 people
Ingredients
- 2 Tbs Extra Virgin Olive Oil
- 150 ml Warm water (32C)
- 100 ml Full fat milk
- 2 tsp Dry yeast
- 500 g Stone ground flour
- 1 tsp Flaky sea salt
Equipment
- Large, heavy pan
Steps
Place the oil, water, milk, yeast and 100 g of the flour in a bowl and whisk together with a fork. Set aside for half an hour.
Add the rest of the flour and the salt and mix together. Turn out onto the bench and kneed into a smooth dough. Set aside to rise until double the size.
Separate into 10 pieces and form into balls. Place on the bench and cover, let it rest for 15 minutes before rolling each out until 5 mm thick. Fry each bread in a dry heavy pan on a medium to high heat until brown and blistering on each side.
Notes
The instructor recommended Pico’s stone ground flour.
