Wholemeal Flatbreads
Preheat oven to 220°C. Combine flours, yeast and salt in a large bowl. Add water and mix well, then form into a ball. Turn out onto a floured surface and knead for 5 minutes, until smooth.
- Cook1 h
- Total1 h
- Serves2
- LevelIntermediate
Ingredients
- 1 cup plain flour
- 1 cup wholemeal plain flour
- 7g sachet dried yeast
- 1/2 tsp. salt
- 1 cup warm water
- 1/2 cup black olives in brine, drained, pitted and roughly chopped
Method
- Preheat oven to 220°C. Combine flours, yeast and salt in a large bowl. Add water and mix well, then form into a ball. Turn out onto a floured surface and knead for 5 minutes, until smooth.
- Place dough into a lightly oiled bowl. Cover with plastic wrap and rest in a warm place for 1 hour or until doubled in size.
- Punch dough down. Knead for 30 seconds. Divide into six equal portions. Using oiled hands, shape each portion into a flat round, about 12cm in diameter. Place dough onto two oven trays.
- Press olives into surface of dough.
- Cover trays loosely with plastic wrap and leave in a warm place for 20 minutes. Bake for 15 minutes, until golden. Serve with Seafood Stew.
