Matt Tebbutt

Grilled Flatbread

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

This will make more than enough, but the dough is pretty good turned into a focaccia bread or even a quick pizza base. It keeps very well in the fridge for a few days.

Ingredients

  • 15 g fresh yeast
  • 2–3 tbsp lukewarm water
  • 500 g

Method

Crumble the yeast into a bowl, then whisk in the lukewarm water. Sift the flour and salt into a separate bowl. Make a well in the middle. Pour the yeast water into the well in the flour and add the olive oil and 10 tbsp water. Mix to form a dough. Add another tbsp or more of water, if necessary, to make it nice and workable. Knead the dough on a floured surf act until it is soft and pliable, ab