- 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.