Mark Hix’s flatbread

Mark Hix
·2-min read
Hands rolling out plain flatbread dough with rolling pin on a floured surface
You might like to add seeds or truffle flavouring to the dough once you’ve got the knack of the method - Matt Austin

You can easily multiply this recipe up or down depending on how many you are making and you can even use seeds (like sunflower or sesame) or flavourings (eg truffle) in the mix.

Overview

Prep time

15 mins

Cook time

12 mins

Serves

Makes about 4 medium flatbreads

Ingredients

  • 250g strong white bread flour

  • ½ tbsp dried yeast

  • ½ tbsp clear honey

  • 1 ½ tbsp vegetable oil

  • 1 tbsp natural yoghurt

Method

Step 1

Mix all the ingredients with ¼ tsp fine salt together in a food mixer fitted with the dough hook for 2-3 minutes, gradually adding about 100ml of warm water to make an elastic yet slightly stiff dough (you might not need the full 100ml so add it slowly).

Step 2

If you are making the dough by hand, bring it together in a bowl then knead for 5 minutes on a lightly floured work surface and place it in a clean bowl.

Step 3

Cover the bowl and leave to prove in a warm place for a couple of hours or until the dough has doubled in volume.

Step 4

Remove the dough from the bowl and knead it back to its original size on a lightly floured work surface.

Step 5

Lightly flour a rolling pin, divide the dough into 4, roll into rough slipper or round shapes and place on a lightly floured baking tray. Cover with a damp cloth and leave to prove again for 15 minutes.

Step 6

Preheat the oven to 220C/200C fan/gas mark 7 and, if you want to bake them plain, place in the oven for 11-12 minutes until they start to puff up and turn golden.

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