Flatbread dough
- Ailsa Burt
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Serves 4
Easy
Prep: 5 mins
Cook: 1 hr and 20 mins - 2 hrs and 20 mins
A star rating of 5 out of 5.0 ratingsRate
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Make this dough at the weekend, then keep it chilled for three days. Use it in our recipe for roasted lemony broccoli & mascarpone flatbreads
Dairy-free
Egg-free
Nut-free
Vegan
Vegetarian
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A star rating of 4.7 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
- 2 tsp dried yeast
- 1 tbsp caster sugar
- 300ml warm water
- 500g plain flour
- 10g salt
- 2 tbsp olive oil
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Nutrition: per serving
-
kcal537
-
fat7g
-
saturates1g
-
carbs101g
-
sugars6g
low
-
fibre5g
-
protein14g
-
salt2.47g
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Method
-
step 1
Combine the dried yeast and caster sugar with warm water, stir well, then leave for 5 mins until foamy. Tip in the plain flour, salt and olive oil. Mix with a wooden spoon or use a dough hook and a stand mixer. Knead for 10 mins until smooth and shiny. Cover and leave to rise in a warm spot for 1-2 hrs. Punch the dough once lightly to deflate, bring back into a ball, then transfer to a lightly oiled container and set aside in the fridge until needed. Will keep chilled for up to three days.
Use this to make our roasted lemony broccoli & mascarpone flatbreads.
Recipe from Good Food magazine, August 2025
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A star rating of 5 out of 5.0 ratings
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