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Flat bread


375g strong white bread flour

1 sachet fast action dried yeast

1 teaspoon salt

250ml warm water


Mix flour and salt in a big bowl

Mix yeast and warm water in a measuring jug. If water is too hot it will kill yeast

Pour liquid into flour and mix with your hands until combined. Stop and leave for 5 minutes.

Mix again, then turn out onto a clean work surface and knead dough until it feels elastic.

Cover with a damp tea towel for 10 minutes.

Divide dough into two and roll each half into a ball. Leave each ball to rise for approx 2 hours. This dough can then be re-rolled and put into an oiled roasting tin to re-rise (takes approx. 25 minutes).

When it has re-risen, flatten with your hands and make sure there is plenty of olive oil on both sides, season with black pepper, a little sea salt and any hard herbs you like.

Bake in oven at 230°C for about 12 mins.

This bread should be golden brown and crusty when it comes out of the oven. Leave to rest for 5 minutes before cutting into chunks and eating while still warm.

Grow to Work Kenwood Chef Method

This recipe will make at least 5 flatbreads, or enough to feed 10 hungry teenagers.


2lb strong white flour

1 sachet dried yeast

1 teaspoon sugar

1 teaspoon salt

500ml warm water

Tablespoon olive oil

Quick method

Mix flour, salt, sugar and yeast in your mixer bowl.

Make a well in the flour and pour in the warm water/olive oil.

Using a dough hook in the mixer, set power to minimum and let Kenwood knead the dough for 5/8 minutes, while you enjoy a chilled chardonnay.

Remove bowl from the Kenwood and scrape any dough from the hook.

Cover bowl with plastic carrier bag, and place beside Aga. Cover with a towel to keep warm.

You now have an hour to finish the bottle of chilled wine.

When dough has doubled in size, remove from the bowl onto a clean floured surface. By hand knead the dough for 5 minutes. Divide and shape the dough into five batches the size of a cricket ball and leave for 25 minutes to prove the dough.

Flatten the dough balls with your hands and shape into circles by pulling and stretching the dough, until they resemble a pizza base. You actually have a pizza base if you decide to go the cheese and tomato topping route.

Using a heavy gauge frying pan cover the base with olive oil and place on the hot plate of the Aga. As soon as the oil is smoking, drop one of the dough bases into the hot oil. Add some sea salt, black pepper and mediterranean herbs to the uncooked dough and turn immediately.

Your bread will rise and turn golden brown in less than a minute if the pan is good and hot.

Remove from pan and repeat with remaining batches of dough.

Allow each flat to rest for 5 minutes before serving.

Share with friends by ripping pieces of bread and dipping in oiliveoil and balsamic vinegar.

By now you will need another bottle of wine!