Origin of dish:
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Type of cooking:
200g multi-purpose flour
Method: Sieve the two types of flour into a large bowl, mix and make a well in the middle.
200g wholemeal flour
1/2 teaspoon salt
250ml tepid water
3 tablespoons olive oil
Pour in water, add salt and knead for 15 minutes.
Leave dough to rest at room temperature for an hour and a half.
Divide into 2 or 3 and flatten to a width of around 1cm.
Preheat oven to 450°F (240°C), then oil a baking hseet and arrange bread to go in oven.
Brush with a little olive oil and bake for 15-20 minutes, turning breads over half-way.
Leave on a wire rack to cool.