This is a special request recipe for a dear friend who especially likes picnics in summer.
One year ago: Simple chocolate ganache tart and Meringue roses and Flat vanilla cupcakes
Two years ago: Razzamatazz ribs and Banana and custard cupcakes and After Eight cupcakes
Three years ago: Banana and custard melts
Makes about 14 but depends on the size
- 500g strong white flour
- 7g easy bake yeast
- 7g salt
- 10g castor sugar
- 30mls olive oil
- 300mls warm water
Mix together the flour, yeast, salt, sugar and oil using the dough hook on your Kitchenaid at speed 2 or by hand. Add the water gradually (you may not need it all) until the mixture is coming together and can be kneaded easily – you don’t want a sloppy mess.
Knead in the mixer for about 7 minutes until smooth and elastic (or longer by hand) then cover in clingfilm and leave to rise until double the size. Once doubled, knock back with the dough hook or by hand and split the dough into 14 pieces. Roll on a well floured work surface into thin flatbread shapes and then bake in a preheated oven on a floured tray at 220C/gas mark 8 for 5 – 7 minutes until starting to puff up. Remove from the trays and bake directly onto the rack for a further couple of minutes. Either eat warm or toast on a grill for that all important criss cross look.
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