Fremantle Flatbread

• 500 g strong white flour
• 60 g butter, melted and cooled
• 250

Put the flour, melted butter and water in the bowl of a stand mixer fitted with the dough hook. Add the salt and sugar and mix on a slow speed for about 5 minutes, until the dough is smooth and shiny.

Turn out onto a lightly floured work surface and knead gently for a couple of minutes. Shape the dough into a roll, wrap it in greaseproof paper and refrigerate overnight.

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