How to cook Flatbread outside over fire on a Woodee Fire Pit.
500g strong white flour
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml tepid water
Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft but not sticky, dough. Knead for 8-10 minutes or until smooth to the touch.
Put into a lightly oiled bowl to rise for 1 hour or until doubled in size.
Divide the dough into 8 pieces, and use a rolling pin to flatten each one into a circle, 10-15cm in diameter, (don’t worry about the shape) about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 minutes
Place the cooking tray over the fire fit, and allow to heat up. (It needs to be quite hot so that the flat breads cook quickly)
When hot place the flat breads onto the tray and cook for 5-7 minutes, they need to be golden brown on the underside before turning them over. Cook on the other side for another 5-7 minutes.
When cooked remove from the tray and allow to cool slightly before serving, with a dipping bowl of oil and balsamic vinegar or just some butter & jam.
Different flavours can be added to your dough. After the dough has doubled in size and before you divide it up to shape you can add your chosen flavours. Knead it well into the dough before rolling and shaping
Roasted Garlic: cut the top of the bulb of garlic, place on a double sheet of tin foil, drizzle over some olive oil. Bring the foil edges together to form a parcel and place this into the embers of the fire pit and roast the garlic for 15-20 minutes or until soft and squidgy, allow to cool. Remove a couple of cloves and squash them down to form a paste and add to the bread dough and knead through, before rolling and shaping.
Various Seeds and spices: Nigella Seeds, Cumin Seeds, Celery Seeds etc.