Flatbread

Name: Flatbread
Yield: Makes 6
Cuisine: Australian
Ingredients: 300 g plain flour, sifted; 1½ tablespoons olive oil; ½ teaspoon dried yeast; ½ teaspoon caster sugar; plain flour, extra, for dusting; ⅔ cup (160 ml) lukewarm water; pinch of salt flakes

Preparation info

Makes
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

This flatbread is served with Warren Turnbull’s Smoked eel pâté, but could also be used with Salmon rillettes, Baccala Mantecato alla Veneziana or Seafood meze.

Ingredients

300 g plain flour, sifted
⅔ cup (160 ml) lukewarm water

Method

Combine the flour, water, oil, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook and knead until smooth. Cover the bowl with a clean, dry cloth and leave in a warm place for about 30 minutes, until doubled in size.

Remove the dough from the bowl and knead briefly on a lightly floured work surface to remove air bubbles. Return the dough to the bowl, then cov