Ingredients
- 125 g flour
- 2 tsp yeast (dried)
- 2 tsp sugar
- 250 ml water
- 250 g flour
- 2 tbsp olive oil 2 tsp salt
WINE MATCH:
Selaks Buttery Chardonnay
Method
125 g flour
2 tsp yeast (dried)
2 tsp sugar
250 ml water
Combine all together in a bowl
Cover with a tea towel and leave in a warm place
Prove for 30 minutes
Add to your yeast mixture
250 g flour
2 tbsp olive oil
2 tsp salt
Knead for 10 minutes
Prove again for 90 minutes
Knock back and lightly knead
Leave overnight wrapped in glad wrap in the fridge
The next day roll out into rounds on a lightly floured bench
Either on a grill or a very hot cast iron pan
Lay the flat bread on and cook for 30 seconds a side or until the have coloured lightly and slightly puffed
Cover with a tea towel while you cook the remaining dough
