The best-ever crispy flatbread recipe

Step 1

Place all the ingredients except the water in a mixer with a paddle attachment. Briefly mix on low to mix the dry ingredients.

Step 2

Add the warm water and mix on low for about 8 - 10 minutes. The dough is extremely sticky. I was a little concerned as it seemed to stay sticky, but I removed the paddle and left the dough in the mixing bowl and covered it with a tea towel, and left it in a warm place to prove.

Step 3

The recipe indicated that it needed to prove for an hour, but I think I must have left mine for about 2. 5 hours. It rose to the point of jumping out of the bowl.

Step 4

Preheat the oven to 200 C /400F when you are ready to bake.

Step 5

Punch the dough back and empty it onto a well-floured surface. It is still fairly sticky at this point. Break off a small ball, knead briefly and roll out very thinly, as thin as it will go before tearing, and place it on a baking tray that has been greased or lined with silicone parchment paper. I find this the very best surface to bake on.

Step 6

Brush generously with olive oil, sprinkle over the salt (fairly generously) and rosemary and bake for about 15 minutes until golden brown. Keep watching it. Repeat until you have completed all your flatbreads.