My Not-So-Flat Flat Bread

As I mentioned earlier this week that I was on a baking kick last week. So here it is... my first try of making "thick" flat breads by following Nigel Slater's recipe last week to go with the fish curry. It should have came out a bit flatter since it's supposed to be FLAT bread. But thanks to our tiny compact rental apartment size oven, I couldn't be bothered to divide them into two batches to bake. I tried my best to fit them all on one baking tray. Doesn't matter how they look..these babies came out the oven so soft and warm and smelling oh so delicious. What else can beat a fresh-out-of-the-oven bread!

Jump to see more pictures and the recipe.

A Simple Flatbread
(Adapted from "The Kitchen Diaries" by Nigel Slater)

500g  white flour
1/2 tsp  sea salt
7g sachet  dried yeast
1 1/2cup  warm water
2 Tb  olive oil

1.  Stir the yeast in the warm water and add the mixture to the flour and salt, mixing together with your hands or a wooden spoon in a big mixing bowl. Then mix in the olive oil
2. Turn the dough on to a lightly floured work surface. Knead for a good 9-10 minutes, folding the far edge of the dough towards you and pushing it back into the dough. It should feel soft, springy and alive. Cover the dough with a clean tea towel (or a cheese cloth like my grandma always does) as before and leave to rise.
3. Heat the oven to 240 degrees Celsius. When the dough is about 4 times the size it was, break it into 6 pieces and push each on into a rough slipper shape (Press hard or use a rolling pin). Dust them with flour and lie them flat on a baking sheet.
4. Bake for 5 minutes, then turn the oven down to 220 degrees Celsius and continue baking for another 5 minutes or so, until the underside of the bread sounds hollow when you tap it.