These flatbreads taste great served with hummous and dips, or with barbecued food. They are best eaten as soon as they are cooked, when they are soft and warm.
Ingredients
250g white flour
1tsp fast-action dried yeast
1/2 tsp sugar (normal or caster)
1/2 tsp salt
175ml lukewarm water
Preparation
Step 1
Place the flour, yeast, sugar, and salt in a large mixing bowl and mix well with a wooden spoon. Make a well in the centre and stir in enough of the water to form a soft dough.
Step 2
Place the dough on a lightly floured surface and knead for 5 minutes until smooth and elastic.
Step 3
Return the dough to the bowl and cover with a clean damp tea towel. Leave it in a warm place for an hour or until the dough has doubled in size.
Step 4
'Knock back' the dough (punch the dough with your fist) to remove the large air bubbles, then divide the dough into 6 equal chunks with your hands.
Step 5
Knead each chunk lightly, on a lightly floured surface, to make a flatter round shape. Then roll out each piece of dough into a 13 cm circle with a rolling pin.
Step 6
Preheat a frying pan. Add a flat piece of dough and cook for a minute, until golden underneath. Then flip it over and cook the other side for 30 seconds. Serve imediately.
Enjoy!