← Nouns Cooking · Plant-Based

Ingredients

• 300 g Plain (all-purpose) flour, plus extra for dusting
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Salt
• ½ tsp Sugar
• 180 ml warm water
• 1 tbsp Olive oil, plus extra for the bowl
• 3 tbsp Olive oil
• 2 cloves Garlic, finely grated
• 1 tbsp chopped rosemary and thyme
• 1 handful Parsley, chopped
• 1 pinch flaky salt

Method

1. Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and 1 tbsp oil and stir to a shaggy dough, then knead on a lightly floured surface for 8 min until smooth and springy.
2. Put the dough in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
3. Meanwhile, stir the garlic, rosemary, thyme and parsley into the 3 tbsp oil.
4. Knock the dough back and divide into 6 balls. Roll each out on a floured surface to an oval about 5 mm thick.
5. Heat a large dry frying pan or griddle over medium-high heat. Cook one flatbread at a time for 1–2 min, until puffed and blistered underneath, then flip and cook for 1 minute more.
6. Brush each hot flatbread with the herb oil, sprinkle with flaky salt and stack under a tea towel while you cook the rest.

Tips

• Swap a third of the flour for spelt or wholemeal for a nuttier bread.
• The dough can rise slowly in the fridge overnight; let it warm up for 30 minutes before rolling.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker BBC Good Food