Garlicky rosemary flatbreads

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The dough needs to prove for at least an hour, so at Bondi, the previous class makes the dough for the current class, and the current class makes the dough for the next class. Simple!

Fresh from the garden: garlic, rosemary
Recipe source: adapted from a recipe by Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 8 or 28 tastes

Equipment:

  • Measures – jug,tablespoon, teaspoon, ½ teaspoon
  • Stand mixer
  • Scales
  • Bowls – large, medium
  • 2 non-stick frying pans
  • Rolling pins
  • Tongs & pastry brush
  • Plate & paper towel
  • Serving plates
Ingredients:

For the magic dough:

·       250g plain white flour
·       250g strong white flour
·       1½ level teaspoons fine sea salt
·       1 teaspoon instant dried yeast
·       1 tablespoon olive oil, plus a little extra for oiling

For the garlic oil:

  • About 120ml olive oil
  • 1 fat garlic clove
  • 1 long branch of rosemary 

What to do:

For the garlic oil:

  1. Wash the rosemary stalk, wipe dry with paper towel and strip the leaves from the stalk. Peel the garlic clove and very finely chop it. Combine the olive oil, rosemary and garlic in a frying pan and place over a medium heat. You’re not going to fry it, just warm it through to take the edge off the garlic. So as soon as you see the first signs of a sizzle, pour the oil and garlic out of the pan into a small bowl to infuse. Wipe the frying pan clean.

For the flatbreads:

  1. Knock back the risen dough, divide it int0 golf-ball sized balls and roll them into flat circles, as thin and round as you can.
  2. Meanwhile heat your non-stick frying pans over high heat until smoking hot.
  3. Carefully lay one flatbread in the pan and cook for about 2 minutes, until bubbly on top and patched with brown spots on the base. Flip over and cook for 1-2 minutes more. Remove immediately to a plate and paint with some of the garlicky rosemary oil. Scatter with a little flaked salt too. Repeat with all the dough. Cut the oiled flatbreads into wedges to serve.

Now make the magic dough for the next class:

  1. Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  2. Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so that the bottom is covered with a light film. Cover with plastic wrap and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two.

Notes: What other recipes can we use the Magic Dough in? What is strong flour?

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