Sunday, 11 November 2012

Sourdough flatbreads with mixed herbs


  • 200g starter (100% hydration)
  • 200g water
  • 400g strong bread flour
  • 1tsp salt
  • 2tbsp oil
  • 3tsp mixed herbs (optional)


  • Mix all the ingredients together until you have a soft sticky dough. Cover and leave for 10 minutes.
  • Rub a tablespoon of olive oil on a work surface, and knead the dough 12 times. Return the dough to the bowl, cover and leave for 10 minutes. Repeat the kneading two times more at 10 minutes intervals.
  • After the kneading rest the dough for 30 minutes.
  • Heat the oven to 250C (no fan).
  • Tip the dough onto a lightly floured surface and divide into pieces (8 to 10). Round the pieces into balls, cover them and leave them to rest for 15 minutes.
  • Roll each ball into a round shape until it is about 5mm thick. Leave them to rest for 2 minutes.
  • Bake two to three flatbreads at a time for 3 to 5 mites, until lightly coloured and puffy. Remove from the oven and wrap with a tea towel to keep them warm and soft. Repeat with the remaining flatbreads.

This recipe was a adapted from a pitta bread recipe by Dan Lepard.

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