|per 100 g||Total Recipe|
|Gross weight||100 g||870 g|
|Energy||1068 kJ / 256 kcal||9286 kJ / 2220 kcal|
|Sat. fat||1 g||4 g|
|Unsat. fat||2 g||13 g|
|Fibre||2 g||16 g|
|Salt||454 mg||3947 mg|
550 gWhite Flour
160 mlTap water
114 mlSkimmed milk
17 mlOlive oil extra-virgin
10 gWhite caster sugar
7 gYeast - Dry
870 gTotal recipe weight
In a large bowl mix the yeast with the sugar, the salt, 1/3 of the flour, the olive, milk and warm water and leave for 5 minutes to allow the yeast to become active.
Sieve the remaining flour and gradualy add until a soft dough is formed (use more flour when the dough is too soft)
Knead the dough on an oiled or floured work surface until soft and stretchy 4-5 minutes
Seal the mixing bowl and leave to prove in a warm place for about 1 hour ( 25c / 77f)
Knead the dough until soft and stretchy
Seal the mixing bowl and leave to prove in a warm place for 10 to 15 minutes ( 25c / 77f)
Divide the dough into pieces of 50 to 70 grams and form little balls. Cover with a wet cloth or greased plastic and leave to rest for a further 10 - 15 minutes
Lightly flower the kitchen table; then using the rolling pin roll out the dough balls into oval shape of approximately 1/2 cm thick.
Heat a griddle or skillet to medium to high heat and bake the flat bread on each side for about 2 minutes and turn for a further minute or so and the flat bread will form air pockets and expand.
They are best served on the day of preparation but you can reheat them