Ingredients
500g bread flour
2 tsp salt
1 tsp sugar
7g yeast
2 tbsp olive oil plus extra for drizzling
300ml water
Asilia Salt: Pepper and Chilli Salt
Method
Mix the flour, yeast, salt and sugar together in a large bowl.
Add the water and olive oil.
Mix thoroughly to form a shaggy dough, and knead lightly to bring together.
Place in a bowl, cover with a tea towel and leave somewhere warm until it has doubled in size, 60-90 minutes.
Divide the dough into 8 pieces.
Shape into large circles about 1cm thick using your fingers or a rolling pin.
Allow the shaped flatbreads to rest for 5-10 minutes before cooking.
Heat a cast iron skillet or grill pan on a medium heat.
Place the flatbread into the dry skillet and cook until browned and bubbling. Turn over and cook the other side until browned. Repeat with all the flatbreads, stacking them on top of each other to stay soft.
In a small bowl mix a few tablespoons of olive oil with a teaspoon of Pepper and Chilli and stir well to combine.
Whilst the flatbreads are still warm, brush with the oil.
Enjoy!