Flatbread

LIGHT WHOLEWHEAT AND HONEY-CRUST FLATBREAD
175ml warm water
 7g sachet fast-action yeast
25g honey or agave nectar
50g sunflower seeds (optional)
175g plain flour, plus extra for kneading and shaping
75g wholemeal flour, such as spelt, rye or wheat
1 tsp fine salt

1. Pour the water into a small bowl and stir in the yeast and honey to dissolve.

2. Add the seeds, flours and salt, mix to a soft, sticky dough, cover and leave for 10 minutes.

3. Lightly flour a patch of worktop, lightly knead the dough for a bare 10 seconds, then return to the bowl and cover.

4. Leave for 30 minutes, and it’s ready to use.

Shaping and baking your flatbreads

Heat the oven to 240C (220C fan-assisted)/465F/gas mark 9 and have ready two baking trays (or bake in batches) lightly dusted with flour or cornmeal, or lined with nonstick baking paper.

Have your flatbread fillings ready, too.

About 15 minutes before you want to bake, cut the dough into quarters, shape into balls, cover and leave for five minutes.

One at a time, and using flour to stop it sticking, roll each piece quickly into an oval about 20cm long and 10cm wide.

Pat and push around the edges to create a small rim, then place two-up on each baking tray.

Quickly top with filling and bake for about 15 minutes, until golden.