Flatbread
Ingredients
5 cups bread flour
2 tsp NOMU Sea Salt
1 tbsp caster sugar
1 sachet (10g) instant dry yeast
300ml warm water
4 tbsp full cream milk
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for frying
Directions
Place the flour, salt, sugar and instant yeast in the bowl of an electric mixer fitted with the dough-hook attachment. Mix to combine then add the water, milk and olive oil and mix on a low speed until it all comes together. Knead for 10 minutes on the lowest setting until the dough is soft, smooth and elastic. Cover with a damp tea towel and leave in a warm place until doubled in size (approximately 1 hour).
Knock back the dough and tip onto a floured surface. Shape into a round disk and slice into 10 wedges. Shape each piece into a ball and roll out nice and thinly (approximately 3-4mm).
Heat a heavy-based non-stick pan on high heat and drizzle with olive oil. Fry each flatbread on both sides until lightly charred and cooked through.
Season with an extra grinding of salt and keep covered with a clean tea towel to keep them soft. Serve immediately.
Ingredients
5 cups bread flour
2 tsp NOMU Sea Salt
1 tbsp caster sugar
1 sachet (10g) instant dry yeast
300ml warm water
4 tbsp full cream milk
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for frying
Directions
Place the flour, salt, sugar and instant yeast in the bowl of an electric mixer fitted with the dough-hook attachment. Mix to combine then add the water, milk and olive oil and mix on a low speed until it all comes together. Knead for 10 minutes on the lowest setting until the dough is soft, smooth and elastic. Cover with a damp tea towel and leave in a warm place until doubled in size (approximately 1 hour).
Knock back the dough and tip onto a floured surface. Shape into a round disk and slice into 10 wedges. Shape each piece into a ball and roll out nice and thinly (approximately 3-4mm).
Heat a heavy-based non-stick pan on high heat and drizzle with olive oil. Fry each flatbread on both sides until lightly charred and cooked through.
Season with an extra grinding of salt and keep covered with a clean tea towel to keep them soft. Serve immediately.
Ingredients
5 cups bread flour
2 tsp NOMU Sea Salt
1 tbsp caster sugar
1 sachet (10g) instant dry yeast
300ml warm water
4 tbsp full cream milk
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for frying
Directions
Place the flour, salt, sugar and instant yeast in the bowl of an electric mixer fitted with the dough-hook attachment. Mix to combine then add the water, milk and olive oil and mix on a low speed until it all comes together. Knead for 10 minutes on the lowest setting until the dough is soft, smooth and elastic. Cover with a damp tea towel and leave in a warm place until doubled in size (approximately 1 hour).
Knock back the dough and tip onto a floured surface. Shape into a round disk and slice into 10 wedges. Shape each piece into a ball and roll out nice and thinly (approximately 3-4mm).
Heat a heavy-based non-stick pan on high heat and drizzle with olive oil. Fry each flatbread on both sides until lightly charred and cooked through.
Season with an extra grinding of salt and keep covered with a clean tea towel to keep them soft. Serve immediately.
Ingredients
5 cups bread flour
2 tsp NOMU Sea Salt
1 tbsp caster sugar
1 sachet (10g) instant dry yeast
300ml warm water
4 tbsp full cream milk
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for frying
Directions
Place the flour, salt, sugar and instant yeast in the bowl of an electric mixer fitted with the dough-hook attachment. Mix to combine then add the water, milk and olive oil and mix on a low speed until it all comes together. Knead for 10 minutes on the lowest setting until the dough is soft, smooth and elastic. Cover with a damp tea towel and leave in a warm place until doubled in size (approximately 1 hour).
Knock back the dough and tip onto a floured surface. Shape into a round disk and slice into 10 wedges. Shape each piece into a ball and roll out nice and thinly (approximately 3-4mm).
Heat a heavy-based non-stick pan on high heat and drizzle with olive oil. Fry each flatbread on both sides until lightly charred and cooked through.
Season with an extra grinding of salt and keep covered with a clean tea towel to keep them soft. Serve immediately.
