Crisp flatbreads that keep for days in an airtight box, great with mango salsa (as shown), cheese, pate, hummus or instead of fat-laden crisps for a snack.
280g Khorasan flour
70g Traditional White bread flour
1 tbsp rapeseed oil
6g fine salt
150g water (add a bit more if needed)
This recipe makes more than shown in the photo - 2-3 normal baking trays full.
Mix the salt into the flours, making sure the dry ingredients are well blended before making a well and adding the water and oil.
Mix to a smooth dough (you don't need to knead and develop gluten - just make it smooth with no dry bits or lumps).
Wrap in a plastic bag and leave to rest in the fridge for 30 minutes.
Put the oven on to preheat at 210 degrees. Get 2 lined trays ready.
Form smooth balls of 40-60g. Roll out to 3mm thin (roll with a pin, then use a pasta machine on numbers 1, then 5 if you have a machine).
Lay them on the trays (they don't spread) & bake until crisp but not dark (watch them as they can burn quickly).
Cool on a rack.
If you want them to last longer, when you turn the oven off - pop them back into a roasting tin & leave in the oven (with the door ajar) to dry out.
Added by: SL M
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers