Granary flatbreads Makes 6 or 7
650g white or brown bread flour
170g mixed seeds ( eg sunflower, sesame, linseed, poppy)
1½ teaspoons salt
8gm/ 1tsp yeast
60ml olive oil
475ml cold water
flour for dusting baking sheet etc. (I like to use gram flour)
Stir together the flour, salt, yeast, and seeds in a bowl. Stir in the oil and the cold water and mix to create a smooth dough that does not stick to the sides of the bowl Add a touch of water or flour if needed. I confess I cheat and use the dough setting of my bread machine.
Dust a flat surface with flour. Roll the dough over it, cut into six or seven equal pieces and make balls. Rub a little olive oil into each ball, cover them with clingfilm and leave in the fridge or a cool place overnight. They will keep for some days in the fridge if necessary.
To make the flatbread, remove from the fridge at least an hour before making the bread. Keep in a warm place, covered.
Preheat the oven to 230degC. Use a baking stone or sheet. Dust with a bit of flour. Uncover the dough balls and dust with flour. Gently press each ball into a disk as thin or as thick as you like. Slide the dough onto the baking stone. Bake until crisp and nicely coloured – this can take anything from 5-15 minutes, depending on how thin it is. Alternatively you can cook them on a griddle pan.
Try doubling the quantities and freezing some..
You can use wholemeal flour too but may need a little more water