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Serves: 6 (makes 12)
10g fast action yeast
500g strong white bread flour
2 tsp fine sea salt
30g unsalted butter, softened
½ orange, zest
1. Combine the yeast with 100ml warm (not hot) water and stir; cover and leave at room temperature for 2-3 hours (this will start to ferment, adding a depth of fl avour). Put the fl our in a large, warm mixing bowl and add the salt and yeast mixture. Add the butter and about 150ml water, then bring the mixture together with your hands. Gradually add another 50ml water until all the flour is mixed in.
2. Turn onto a lightly floured board and knead for 5-10 minutes. When the dough feels smooth and silky, put it back in the mixing bowl, cover with a clean tea towel and leave in a warm place to rise for at least 1 hour, until it has doubled in size. Tip the dough onto a floured surface, sprinkle over the orange zest, fold repeatedly until all the air is knocked out of it, then tear into 12 equal pieces. Roll each piece into a ball and cover with a clean tea towel.
3. Preheat the oven to 250˚C, gas mark 9 (or its highest setting), and put a baking tray in the oven. Dust the work surface with flour and roll out each piece of dough to around 15cm. Take 2 pieces of dough and gently lay on the hot baking tray lightly dusted with flour. Cook in the oven for 3-5 minutes. They should start to blister and rise. Repeat with the remaining dough, wrapping the cooked fl atbreads in a clean tea towel to keep warm and soft.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.