|
|
OVERNIGHT FLATBREAD
prep. 
cooking
Serves |
Ingredients
- ½ teaspoon dried yeast
- 500g bread flour
- ½ tablespoon nigella seeds
- 2 teaspoons dukkah
- 1 garlic clove, very finely chopped
- Sea salt flakes
Method
- Whisk yeast, 200gm bread flour and 200ml room-temperature water in a bowl, cover with plastic wrap and set aside at room temperature until bubbling with a slightly fermented smell (about 12 hours).
- Transfer to an electric mixer fitted with a dough hook, then add remaining flour, 110ml lukewarm water and ½ tablespoon salt and knead for 8-10 minutes until dough is smooth and slightly sticky (if you don’t have an electric mixer you can do this by hand on a lightly floured bench, but if will take a little longer to develop the right texture, about 10-15 minutes).
- Transfer to a lightly oiled bowl, cover with plastic wrap and set aside for 2-3 hours to prove.
- Preheat oven to 250'c and place a heavy tray in oven to heat.
- Knock back dough on a floured surface, roll to a round of about 30cm diameter, transfer to a sheet of baking paper and, with wet hands, stretch dough to your desired shape, pressing the top to form indentations.
- Spray or brush with water, scatter with nigella seeds, dukkah, garlic and sea salt flakes then bake for 12-15 minutes until golden brown on the edges.
- Serve warm with baba ganouj, hummus or labne to spread and dip.
