Curtis Stone's flatbreads
Give Curtis’ flatbreads recipe a go for the perfect side to your main. Light and fluffy, serve them with spiced roast lamb or your favourite curry.
Note: + 55 mins standing time
- 2 tsp (1 sachet/7g) dried yeast
- 2 tsp caster sugar
- 1 tbs olive oil
- 2 2/3 cups (400g) plain flour
- 2 tsp fine sea salt
- Olive oil, extra, to brush
In a small bowl, whisk the yeast, sugar and 1 cup (250ml) lukewarm water until combined. Set aside for 5 mins or until the mixture is frothy. Whisk in 1 tbs olive oil.
In a food processor, pulse the flour and salt until well combined. With the machine running, gradually add the yeast mixture and process until the dough just comes together. Transfer to a lightly floured surface and knead for 5 mins or until smooth and elastic. Divide the dough into 6 pieces and shape into balls. Place dough balls on an oiled baking tray and rub them lightly with more olive oil. Cover and set aside at room temperature for 40-50 mins or until dough doubles in size.
Roll out each dough ball on a floured surface to 4mm-thick discs. Brush both sides with oil and place on a baking tray. Heat a large frying pan or chargrill over medium-high heat. Working in batches, cook flatbreads for 2 mins each side or until browned and cooked through. Wrap in a clean tea towel to keep warm.