|Warm water||16 Fluid Ounce (450 Milliliter)|
|Dried yeast||7 Gram (1 Gram, Easy Blend)|
|Caster sugar||1 Teaspoon|
|Strong plain flour||26 Ounce (750 Gram, 1 Pound 10 Ounce)|
|Flaked sea salt||2 Teaspoon|
|Olive oil||1 Tablespoon (Plus Extra For Greasing)|
1. Pour the water into a large jug. It should be warm enough just to activate the yeast without killing it;i usually mix 150ml just-boiled water with 300ml cold water. Sprinkle over the yeast and stir in the sugar. Leave for about 10 minutes or until the yeast has a beige foam floating on the surface. Put the flour in a free-standing mixer or processor fitted with a dough hook. Crumble over the salt and stir together.
2. Pour the olive oil onto the yeast mixture and, with the motor running, slowly add to the flour. Knead on a low speed for about 10 minutes until the dough is smooth and very elastic. if you don't have a food mixer, you can add the yeast mixture to the flour in a large bowl, stir it together and form a ball, then turn onto a floured board and knead by hand for 10 minutes.
3. Put the dough into a large, lightly oiled bowl and cover with a clean, damp tea towel. Leave to rise in a warm place for about an hour or so or until doubled in size.
4. Transfer the dough to a board and knock back a couple of times with your knuckles. Tear into 6-8 pieces and roll out each one until it forms an oval about 5mm thick. Place on a tray lightly dusted with flour and cover loosely with oiled cling film.
5. Heat a large non-stick frying pan or flat griddle over a high heat. Add the flatbreads in batches and cook for 2-3 minutes on each side until puffed up and golden brown, flipping over with a spatula. Alternatively, cook over a hot barbecue. Wrap in a dry tea towel to keep warm while the remainder are prepared. Serve the breads whole, then tear into large pieces and serve with something delicious.