Hugh Fearnley Whittingstall's Flatbreads
Honestly, this post took longer to write than making these little babies. I think we're going to be seeing a whole lot more of them.
250g plain flour
1 tsp fine sea salt
150ml warm water
1 Tbsp olive oil
Sift the flour and salt into a large bowl. Mix the oil and water together, then pour into the flour, stirring with a wooden spoon or your hand until a slightly sticky dough forms. Turn it out onto a lightly floured work surface and knead for about five minutes, until it feels smooth and plump. Cover the dough with the upturned mixing bowl and leave to rest for at least 15 minutes.
When you're ready to cook and eat the flatbreads, place a heavy non-stick or cast iron frying pan over a high heat. Roll the dough into a sausage and cut into eight pieces. Roll each out into a round (ish) shape, about 2-3mm thick. I used my hands at this point to stretch the dough like a piece of wet material. I would roll one out, then cook it, rolling out the next ones as I went.
To cook, lay a flatbread on the hot pan and let it sit for about two minutes, until it's lifting off the bottom of the pan. Turn it over and let it cook for a minute, then remove it to a plate lined with a clean teatowel. Cover the cooked flatbreads with the teatowel to keep them warm and soft.
These are best eaten as soon as they are cooked, but any leftovers can be reasonably successfully reheated in the toaster. See, told you it was easy!
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