Flatbread dough
Make this dough at the weekend, then keep it chilled for three days. Use it in our recipe for roasted lemony broccoli & mascarpone flatbreads
-
Prep:5 mins
Cook:2 hrs 20 mins
- Easy
Nutrition per serving
-
kcal 537
-
fat 7g
-
saturates 1g
-
carbs 101g
-
sugars 0g
-
fibre 5g
-
protein 14g
-
salt 2.47g
Ingredients
- 2 tsp dried yeast
- 1 tbsp caster sugar
- 300ml warm water
- 500g plain flour
- 10g salt
- 2 tbsp olive oil
Method
Combine the dried yeast and caster sugar with warm water, stir well, then leave for 5 mins until foamy. Tip in the plain flour, salt and olive oil. Mix with a wooden spoon or use a dough hook and a stand mixer. Knead for 10 mins until smooth and shiny. Cover and leave to rise in a warm spot for 1-2 hrs. Punch the dough once lightly to deflate, bring back into a ball, then transfer to a lightly oiled container and set aside in the fridge until needed. Will keep chilled for up to three days.Use this to make our roasted lemony broccoli & mascarpone flatbreads.
