I do love a recipe which not only is super easy, but one that is also super versatile.  This just happens to be one of those great recipes.  It can be kept in the fridge over night and then brought back to room temperature, a quick roll and before you know it you are plastering the surface of these delicious flatbreads with your favourite topping.

FLATBREAD

Makes 10 large
10g dried yeast
310g high grade flour
250g wholemeal flour
1 tsp sugar
¼ cup olive oil
1 tsp salt

Combine 310ml cold water with the yeast, whisk to combine.
In a large bowl or the bowl of your electric mixer, combine the flours, sugar and salt.
Add the yeast mixture and oil and mix on a medium speed until the dough is shiny and elastic looking.
Cover the dough with cling film and leave to rest until double in size – 1 hour.
Turn out on a lightly floured board. Divide the mixture into 10 balls and roll each ball out to 14cm long.
Place on a lightly greased oven tray, brush with olive oil, sprinkle over sea salt flakes and bake until golden and cooked through 8-10 minutes.


PS. One of my favourite toppings for these wonderful flatbreads is a little avocado mashed with a touch of lemon juice and spread generously over the top and then some baked gurnard fillets flaked through some aioli and lavishly spread over the avocado.