Name: Home-made flatbreads
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 500 g flour bread; 5 ml sugar; 5 g Superbake Instant Yeast; 40 g butter cold; 300 ml water lukewarm; 50 ml sun-dried tomatoes chopped; handful olives black, pitted and roughly chopped; fresh chillies 573; artichokes and peppers, to serve

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Ingredients (9)

500 g	flour — bread
5 ml	sugar
5 g	Superbake Instant Yeast
40 g	butter — cold
300 ml	water — lukewarm

sundried tomato and olive variation

50 ml	sun-dried tomatoes — chopped
handful	olives — black, pitted and roughly chopped
	fresh chillies — 573
	artichokes — and peppers, to serve

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Method:

Prepare the dough in the morning. Mix the sugar, yeast and 5ml salt into the flour.

Rub the butter into the flour and then gradually add the lukewarm water until the mixture comes together to form a soft dough. Knead for five minutes in a food mixer with a dough hook, or for 10 minutes by hand on a lightly floured surface. Place into a large greased bowl and cover for at least one hour. Let it rise for an hour and then place in the fridge.

When you are ready to make the flatbreads, remove the dough from the fridge and turn out on a lightly floured surface. Tear it open at two or three places and fill with sundried tomatoes and olives. Gently knead the dough to mix in the filling. Break small balls off and roll out thinly. Place onto a greased baking sheet and bake for about five minutes or until golden. Serve with bought pâtés and marinated artichokes and peppers.

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