Ingredients
- 540g strong white flour
- 1 teaspoon salt
- 28g fresh yeast
- 1 teaspoon honey or sugar
- 150ml lukewarm milk
- 200ml lukewarm water
- 2 tablespoon olive oil for brushing during cooking
Method
- Have the flour warming at the back of the ESSE before starting bread make as it speeds us the rising process.
- Dissolve the yeast in the warm water and milk mixed together with the honey.
- Add this yeast mixture to the flour and mix with a table knife.
- Turn it out on to your work surface and knead to a smooth dough
- Put the dough back in the mixing bowl, cover with a clean cloth and place at the back of the ESSE, left hand side.
- When it has just about doubled in bulk, knead until smooth and elastic, won’t take long, just a minute or two.
- Divide the dough into 8 pieces and roll them in circles on a floured worktop. When smooth place the balls on a tray and cover with clingfilm. Leave for 20 minutes until puffed and risen.
- Gently stretch into a thin oval, use a rolling pin if you prefer.
- Cook each flatbread directly on the right-hand hotplate set to 200C / Dial reading 12 o clock with the lid closed. Cook each side until air bubbles appear and it browns underneath. Turn it and cook the other side and browns lightly on the underneath. Turn and cook the other side. Brush the surface with olive oil and cook a little more. Allow to cool wrapped in a cloth.
Suggested serving with butternut squash curry.
Recipe designed by Philippa Vine of Bluebell Farmhouse Kitchen.
Presented by Dan Blewitt on an ESSE Bakeheart at Humble by Nature.
