Mad about Mediterranean

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Basic flatbread (and variations)

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White tiramisu with brandy

Basic flatbread

Makes 2 large, 4 medium or 8 small breads

Preparation time 10–15 minutes, plus rising time

Cooking time 7–9 minutes

YOU NEED

• 2 cups (300 g) stoneground white bread flour
• 2 teaspoons (10 ml) instant dry yeast
• 1 teaspoon (5 ml) sugar
• ½ teaspoon (2,5 ml) fine salt
• ¾ cup (200 ml) lukewarm water
• 1 tablespoon (15 ml) extra-virgin olive oil, plus more for oiling the bowl and drizzling
• salt flakes, for sprinkling

THIS IS HOW

Mix the flour, yeast, sugar and salt in a large bowl using a spoon. Add the water and oil, and continue mixing until it starts to clump together, then mix with clean hands to form a dough. Knead the dough for 5–7 minutes or until it is very smooth. Shape into a ball, place in an oiled bowl, cover with a plastic bag and leave to rise in a warm place until doubled in size (about 30 minutes).

Preheat the oven to 230°C and line 2 large baking sheets with baking paper.

Turn out the dough onto a floured surface, and divide into two balls. Roll out each ball into a circular or oval shape about the size of a large dinner plate (or bigger, depending on your desired thinness) and place on the lined baking sheets. Drizzle with some olive oil