Ingredients - makes 10-12
350g strong white bread flour
150g strong wholemeal bread flour
7g sachet fast action yeast
2 tsp salt
2 tbsp olive oil
2 tbsp tomato purée
2 tbsp fresh thyme, leaves stripped from stems and chopped
3 cloves black garlic, crushed to a paste
300ml lukewarm water
- Combine all the ingredients in a large bowl and mix to form a dough. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Place the dough into a lightly oiled bowl, cover with clingfilm and leave to rise for about and hour or until doubled in size.
- Knock back the dough and knead lightly before dividing into 10-12 equal sized pieces, the size depends on how big you want them to be. Shape each piece of dough into a rough circle either by rolling with a rolling pin or stretching by hand, whichever feels easier for you.
- Heat a non stick frying pan over a medium-high heat and when the pan is hot begin cooking the flatbreads, you can do 2 or 3 at once depending on the size of your pan. Cook for a couple of minutes on one side until the dough starts to puff up and then flip over and cook for a further minute. You should get nice blackened patches on the bread although take care not to burn them. Transfer the cooked flatbreads to a wire rack to cool for a few minutes before serving warm.