These flatbreads (this recipe makes enough for 2 or 3 future uses) can be made in advance and frozen. Use as pizza bases as per this recipe, for sandwiches or these are very delicious served alongside soup/stews/curries.
Serves: 16 small pizzas
For the Flatbread Bases:
1 cup of warm water
2 tsp yeast
1 Tbsp sugar
2 Tbsp Olive Oil
3 cups Baker’s or Bread Flour
1 tsp sea salt flakes
Sauce/Toppings:
1 jar Tomato Passata
Grated/Crumbled Cheese of choice
Capsicum
Mushrooms
Zucchini
Fresh Tomato
To Serve:
Fresh Basil
Salt and Pepper
Instructions
In a large mixing bowl, add the water, yeast and sugar together and allow to sit for 5 minutes.
Stir in the olive oil, then add the flour and salt and bring everything together to form a dough. Add a little more water if it is looking dry (should be soft, moist and about the consistency of Play Dough)
Knead the dough for about 5 minutes, then place back into the bowl. Cover and leave in a warm place to rise for about 45 minutes.
Knock down the dough. Make a ball, then using a large knife or pastry cutter, divide in half, then in halves again. Keep going until you have either 8 or 16 dough balls, depending on whether you want large or small flatbreads.
Heat a griddle pan or large frying pan over fairly high heat.
Between two sheets of baking paper, flatten each dough ball with the palm of your hand, then roll further with a rolling pin. Turn a quarter turn then roll again, repeating several times until they are evenly thinned out. Using your hands, gently stretch the dough a little bit further at the edges.
Flatten onto the hot pan and cook for 30 seconds-1 minute maximum on each side.
Allow to cool, then use immediately and store the leftover flatbreads in the freezer. Use baking paper to separate the layers. (To defrost, place in microwave for 20 seconds or allow to sit at room temperature for 20 minutes.)
To assemble and cook the pizzas: Heat oven to 220C. Place bases on some baking paper on a flat pan, and top with a spoon full of sauce, followed by cheese and chopped veggies of choice. Cook each pizza for 5 – 10 minutes, until the edges are browned and the cheese is bubbly on top.
These flatbreads (this recipe makes enough for 2 or 3 future uses) can be made in advance and frozen. Use as pizza bases as per this recipe, for sandwiches or these are very delicious served alongside soup/stews/curries.
