Flat Breads

Atron Seige
Cook
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The recipe has a slight deviation in steps if you use your hands versus a machine. Both steps are included.

4 people.

Ingredients

  • 2 Tablespoon Extra Virgin Olive Oil
  • 150 ml Warm water - NOT BOILING
  • 100 ml Full fat Milk
  • 2 Teaspoon Dry Yeast
  • 500 g Flour - split into 2 bowls; one with 100 g and the other with 400 g
    • Stone Ground Flour is preferred but all purpose works as well
  • 1 Teaspoon Flaky Sea Salt.

Equipment

  • Pan with a diameter 15cm or larger
  • Mixing bowl
  • Fork.

Optional Equipment

  • Wooden spoon
  • Mixing machine with a dough hook.

Equipment Notes

A smaller pan will work, but you will need to make smaller balls.

Starter

  1. Place the following in a mixing bowl:
  • 2 Tablespoon Extra Virgin Olive Oil
  • 150 ml Warm Water - NOT BOILING
  • 100 ml Full Fat Milk
  • 2 Teaspoon Dry Yeast
  • 100 g Flour.
  1. Whisk together with a fork.
  2. Set aside for half an hour.

Dough (Manual)

  1. Add the rest of the flour and the salt
  2. Mix together using your hands, a large spoon or other flat object
  3. Turn out onto the bench and kneed into a smooth dough
  4. Set aside to rise until double the size.

Dough (Machine)

  1. Add the rest of the flour and the salt
  2. Using the dough hook, set the machine to the lowest speed and let it run for 3 minutes
  3. Set aside to rise until double the size.

Prep

  1. Separate into 10 pieces and form into balls
  2. Place on the bench and cover
  3. Let it rest for 15 minutes

Baking

  1. Place the pan on the stove and heat to a medium to high heat. 6/10 is a good starting setting
  2. Rolling each ball out until 5 mm thick
  3. Fry each bread brown and blistering on each side
  4. Cover the breads in a cloth

Eat

Enjoy!

Notes

The instructor recommended Piko’s Stone Ground Flour.