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

  1. 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).
  2. 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).
  3. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside for 2-3 hours to prove.
  4. Preheat oven to 250'c and place a heavy tray in oven to heat.
  5. 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.
  6. 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.
  7. Serve warm with baba ganouj, hummus or labne to spread and dip.
RECIPES

OVERNIGHT FLATBREAD

prep.

cooking

Serves

Ingredients
Method

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

  1. 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).
  2. 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).
  3. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside for 2-3 hours to prove.
  4. Preheat oven to 250'c and place a heavy tray in oven to heat.
  5. 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.
  6. 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.
  7. Serve warm with baba ganouj, hummus or labne to spread and dip.
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