Flatbread dough
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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

  1. 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.

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