Flat breads

Plant based flatbreads take around an an hour to prep the dough and then around 5 mins per flatbread to cook on a dry pan

Take 500ml of strong bread flour and put in to a large bowl

Put 3 teaspoons of dried yeast into a jug with slightly warm water (not hot) measuring 400ml and stir. leave for 5 mins to let the yeast activate.

Make a well in the flour and pour in the yeast water. Use a wooden spoon to stir together and bring together into a lump, once its all sticky tip it out onto a floured surface.

Knead the dough until the surface becomes smooth, adding more flour if the dough is very sticky.

While kneading add a sprinkle of sea salt into the dough.

Now place the dough back in the bowl and cover with a damp cloth and place somewhere warm for at least an hour to rise.

After the dough has risen, knead the dough briefly again to knock out some of the air inside.

Put a dry pan on a medium heat and warm ready to use.

Pull off a piece of the dough, larger than a golf ball but no where as big as a tennis ball.

Using a rolling pin roll out as thin as possible. around 5mm. The dough will be stretchy and after a while you can use your hand to stretch the dough.

Place the stretched dough onto the warmed dry pan. After a few minutes turn it over to cook the other side. Repeat this step again, cooking both sides twice.

While it’s cooking you may need a sharp knife to stab any air pockets that appear to keep the bread flat.

Once cooked, place the flat bread in a cloth and cover to keep warm and cook the rest of the dough into breads.

Serve while warm.