Flatbread – Willey’s Weekly Bake 185



This weeks bake is an easy one, I needed some bread but had none in the house this would be a good one in the coming weeks for those in isolation.


  • 250g Strong White Bread Flour
  • 7g Dried Yeast
  • 1/2 tsp of Mixed herbs
  • 1 tsp of Black onion seeds/ Nigella seeds
  • 2 tbsp Olive oil
  • 5g Salt
  • 150ml water


  1. In a large bowl or mixer add all the dry ingredients keeping the yeast and salt separate. IMG_6862
  2. Add the oil and the water and knead the dough until soft and stretchy this should take 5-10 minutes. IMG_6863
  3. Cover the dough and leave to rise for at leats 1 hour or until doubled in size. IMG_6865
  4. Once risen separate the dough into 8 pieces and roll into balls. IMG_6866
  5. Then using a rolling pin flatten the balls into ovals. IMG_6867
  6. If you want your flat breads to have more of a pitta hole then you can place a tray in the oven on 200 degrees to warm up then place the breads spaced out on the tray and they will puff up.
  7. I wanted mine flatter with smaller air bubbles so used a frying pan with non-stick or use a very little bit of oil and on a medium heat, fry the flatbreads until they puff slightly then flip.
  8. Some parts will be slightly darker but you can cook them as much as you like as they are good toasted.


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