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1
Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
If there is no visible activation after 10 minutes, your yeast must be dead, and needs replacing.
3
Once activated, add the yeast mixture to the stand mixer bowl.
4
Add the olive oil to the yeast mixture in the bowl.
5
Add the flour, salt, and garlic granules to the bowl.
6
On a medium speed and using the dough hook, knead for 7 to 10 minutes, until the dough becomes silky smooth and supple.
7
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
8
Turn out the dough onto the worktop, and form it into a ball.
9
Add the dough-ball to a lightly oiled bowl, cover it, and allow it to proof for 45 minutes in a warm spot, (this may vary, depending on the temperature in your house).
10
Once the dough has risen, turn it out onto a floured surface, knock the dough back, and form it into a ball again.
11
Divide the dough into 4 equal pieces, form each piece into ball, and with the palm of your hand, roll them into a oval shape.
12
Place each oval on the floured surface, and allow them to rest for 10 minutes.
13
After the 10 minute rest, using a rolling pin and a dusting of flour,roll each oval dough piece until they are approximately 16 x 8in / 42 x 20cm. (see the video on how to do this correctly)
14
At this point, pre heat your oven to 190°C / 375°F / Gas mark 5.
15
Place each rolled out piece of dough onto a greased baking tray.
16
Brush lightly with a thin coat of a mild chilli oil.
17
Brush on a very thin coat of a tomato-based sauce, very thin pizza topping is ideal.
18
Spread out the sliced red onions, sparingly.
19
Sprinkle on a little cheese of your choice.
20
Evenly cover the area with thinly sliced juicy vine tomatoes.
21
Season with salt and pepper.
22
Place them in the pre heated oven and set your timer for 15 minutes.
23
When there is only 3 minutes left on the time, stop the timer, quickly remove the trays from the oven, and grate a little Parmesan cheese over each one, return them to the oven, and restart the timer.
24
Once the full time is up, slide them off the baking trays and onto wire racks.
25
Brush the crust of each flat bread with a little more of the mild chilli oil, and garnish with a little chopped Basil or Parsley.
26
Serve hot or cold.
27
Enjoy.
Method
Ingredients
- 600g / 21oz Strong white bread flour
- 400g / 400mls Lukewarm water / 40°C / 104°F
- 7g / 2tsp Instant or Active dried yeast
- 8g / 1tsp Salt
- 6g / 1tsp Sugar
- 30g / 2tbls Olive oil
- 4g / 1tsp Garlic Granules
- Chilli oil + Tomato sauce
- Cheese of your choice
- Tomato + Red Onion
- Chopped Basil or Parsley
- Salt n Pepper to taste
Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
Bakers scraper
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