Kevin Kindland

Kevin Kindland

9th August 2020
Kevin Kindland


180 min



  • 400g/14oz Strong White Bread Flour, Plus Extra For Dusting 100g/3½Oz Semolina Flour 1 Tsp Sugar 10g Dried Yeast 20g Fresh yeast  2 Tsp Salt Oil, For Greasing And Drizzling Flour, For Dusting


Mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball.
Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film.

Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with flour.

Cover again with oiled cling film and leave to prove for 30 minutes.

Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through.

Use as needed

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