Middle Eastern Flatbread
1 cup (250ml) warm water
1 ½ teaspoons dry yeast
1 teaspoon sugar
2 ½ cups (375g) plain flour, plus extra for dusting
½ teaspoon salt
1 tablespoon extra-virgin olive oil
Combine water, yeast and sugar in a small bowl. Stand for 5 minutes or until bubbles begin to form on the surface.
Place the flour and salt into a medium bowl. Create a well in the centre. Pour in the yeast mixture and oil. Gently mix with a spoon until the mixture comes together.
Turn the dough out onto a lightly floured surface and knead until smooth. Place into an oiled bowl. Cover and set aside for about 45 minutes or until the dough has doubled in size.
Turn the dough out onto a lightly floured surface. Gently and briefly knead the dough to remove air bubbles. Divide the dough into 8 balls. Cover with a tea towel.
Heat a medium frying pan over medium heat. One at a time, roll each ball into a thin round and cook for 2-3 minutes on each side or until golden brown.