Sourdough FlatbreadFrom sqpixels 10 years ago
How to make it
- Mix all ingredients (half the flour) in a bowl of a sturdy mixer until well combined. Autolyse for 20 minutes. Knead the dough and add in remaining flour a little at a time for about 10 minutes until a smooth elastic dough is formed. Transfer dough in an oiled bowl and cover, leave for half hour at room temperature and refrigerate overnight (I left it in the fridge for 2 days). On the day of baking, remove dough from fridge and let it de-chill for an hour. Divide dough into 150g portions. On a well dusted surface, roll the portions out until about 0.5 - 1 cm thick. Sprinkle water over flattened dough and sprinkle desired toppings. Cover and leave to proof for 2 hours.
- Preheat oven at 250C and place baking stone on the centre rack one hour before baking. Gently transfer dough to a well dusted peel or the back of a baking sheet. Gently pull and stretch dough out, and make several pricks with a fork in the dough. This is because, the dough will puff out like a pita and so the pricks allow air to escape. Bake for 6 minutes. Remove from oven and place on cooling rack to cool for a few minutes. Serve warm.