Flat Bread
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 680 g | Laucke Wallaby Flour | 4¼ cups |
| 20 g | Salt | 1 tbsp |
| 10 g | Laucke 1% Soft Bread Improver | 1 tbsp |
| 20 g | Yeast, dry | 6⅔ tsp |
| 40 g | Olive Oil or Vegetable oil, add in the middle of mixing | 3 tbsp |
| 360 g | Water | 1⅖ cups |
Method
Mix until dough is fully developed approximately 10 minutes.
A finished dough temperature between 26°C - 30°C is recommended.
Roll into 100 g dough balls and rest between 10 to 30 minutes.
Roll out to 12 cm discs.
Bake on a hot clean flat BBQ plate, or frying pan for 2 minutes each side.
Stack flat bread on top of each other when cooked, cover with a tea towel or cloth to prevent drying out.
