No-knead flatbread dough

No-knead flatbread dough

By
From
Top With Cinnamon
Makes
Enough for 10-12 small flatbreads
Photographer
Izy Hossack

As much as I love kneading dough, there's a time and place for it. When it comes to long-rest flatbreads, it turns out that just stirring the dough together briefly is best. The high hydration and long resting period lets the gluten develop enough for flatbreads. It also means you get one bad-ass dough with a load of flavour (those yeast cells have been working hard!) and a chewy, open texture.

Ingredients

Quantity Ingredient
100g wholemeal bread flour
200g plain flour
3/4 teaspoon salt
1 teaspoon active dried yeast

Method

  1. In a large bowl, stir together the flours, salt and yeast. Add 225 ml lukewarm water and stir together with your hands until no floury patches remain. Cover with plastic wrap and leave in a warm place to rise for at least 2 hours. If you’re leaving the dough for longer than 10 hours, put it in the fridge to rise slowly until needed.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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