Flatbread dough

Method

1. Combine the water and yeast in a stand mixer fitted with a dough hook and stir briefly with a fork. Add half the flour and mix, then add the remaining flour and sprinkle over the salt.

2. Knead on a low speed for 6 minutes until a dough forms. Leave uncovered for 30 minutes, then knead again for 6 minutes on a low–medium speed until smooth and springy. Cover and leave to prove overnight at room temperature.

3. The next day, knock back the dough to release the air. Dust a tray with semolina, divide into 220g portions and shape into smooth balls.

4. Place the dough balls seam-side down on the tray, dust with semolina and cover. Leave to rest at room temperature for 2 hours.

5. Dust your work surface with semolina or flour. Place a dough ball seam-side up and gently press the centre flat, while keeping the edges slightly raised. Lift and rotate the dough in your hands, letting gravity stretch it into a thin, translucent base with a puffed outer edge.

6. Heat your pizza oven to around 450°C. Cook the flatbreads for about 2 minutes, until puffed, lightly charred and cooked through.