It’s Bread to Basics: The Easiest Flatbread Recipe Ever!
Raise your hand if you feel intimidated by the thought of baking your own bread — even with easy bread recipes on hand! It’s no secret that bread making is a bit of a science, and requires lots of love and patience too. Fortunately, today we’re exploring a type of bread that you might say is a bit of a ‘hack’. Flatbread! Flatbread is obviously, bread that is flat. But it only requires only an hour of rising action, before you can top this bread dough off with all the ingredients you love. Think of it a little like pizza dough – just more bread-like and chewy! Today’s bread recipe is a favourite with families because you can literally add anything you love. Sausage slices, chunks of gooey cheese, mixed herbs, sliced asparagus, sea salt, luncheon meat, the list goes on. We’re feeling hungry already. Enjoy this recipe, friends!


For the dough
  500 g white bread flour, plus extra for dusting
  1 tsp salt
  1 tbsp sugar
  5 tsp instant action yeast (You can find this at any supermarket!)
  250 ml room temperature water
  2 tbsp olive oil
  2 tbsp white wine (Don’t add too much as you may kill the yeast!)
For the toppings
  2 red or white onions, peeled and cut into slivers
  5 tbsp olive oil
  4 sprigs rosemary, leaves picked off. Mixed herbs will do fine if rosemary is not available.
  1 tsp sea salt
  And any other toppings of your choosing – mushrooms (make sure they’re marinated!), cheese, etc.



Begin by making the dough. Mix the wet ingredients together in a jug. Place the dry ingredients into the bowl of your kitchen machine fitted with the dough hook and switch it on to minimum speed. With the machine running, slowly add the wet ingredients and let the dough hook combine them – this will take about 2 minutes. Increase the speed to 1 and knead the dough for 5 minutes until it is smooth and elastic.


Dust the ball of dough with flour and cover the bowl with a damp tea towel, place in a warm place for an hour or until the dough has doubled in size.


Preheat the oven to 200 degrees Celsius.


Whilst the dough is proofing, toss the onion and other toppings in the oven with 1 tbsp of the olive oil, and roast for 20 minutes, or until softened, and a little coloured in places. Set aside to cool.


Re-attach the bowl to the machine and again with the dough hook, knock the dough back on minimum speed for 1 minute.


Dust a baking sheet with flour, and roll the dough out onto it. Prick the dough all over with a fork.


Scatter the dough with the roasted onion, rosemary, and sea salt, and drizzle over the remaining olive oil.


Bake in the preheated oven for 30 minutes until the bread is risen and golden.


Remove from the oven and slice into squares!

onion and herb loaf