Middle Eastern Flatbread
1 cup (250ml) warm water
1 ½ teaspoons dry yeast
1 teaspoon sugar
2 cups (300g) plain flour, plus extra for dusting
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Combine the water, yeast and sugar in a small bowl. Stand for 5 minutes or until bubbles form on the surface.
Place 1 cup of the flour in to a medium bowl and gently mix in the yeast mixture with a spoon.
Add the oil and salt and gently knead in the remaining flour until a soft, smooth dough forms. Place in to an oiled bowl. Cover and rest for about 45 minutes, or until the dough has doubled in size.
Knead the dough on a lightly floured surface. 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 in to a thin round and cook for 2-3 minutes on each side or until golden brown.
The dough is easier to handle when it is rolled out one by one rather than all in one go. This helps those at home who are space-poor as well