1. Put flour in a bowl with yeast, sugar and salt. Stir to combine, then pour in warm water. Stir ingredients to bring together into a smooth dough.
2. Flour work surface and tip out dough and knead. Dough will be quite sticky but keep kneading and it will come together. Knead for about 5min until smooth and elastic and springy to touch.
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3. Put dough back into bowl, cover with cling film and leave to rest for 15min until doubled in size.
4. Divide dough into 6 equal pieces. Flour work surface. Shape each piece into a ball. Roll each piece into roughly 15cm (6in) circles. Keep dusting board with flour if dough is sticking. Keep unrolled dough on a floured baking tray covered in cling film so it doesn’t dry out.
5. Heat a griddle pan over a high heat. Shake off any excess flour and cook each flatbread for roughly 2½min on one side, turning once puffed up and airy. Cook for a further 2½min, and remove from heat.
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White China oval plate, Sophie Conran. Loft 24 piece dinner set, Pro Chef’s knife, Zwilling J.A. Henckels. Classic glass bowl (2 litres), Classic glass measure jug (1 litres), Impressions ceramic ramekin, Pyrex. Small black Softedge stainless steel tongs, Kuhn Rikon UK. Chopping board, rolling pin, baking tray and griddle pan, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
