Herby Flatbreads

Makes 6


Gilchesters Organic Unbleached White Flour


Fast action dried yeast

1 1/2 tsp

Fine sea salt


Caster sugar


Sour cream

2 tbsp

Extra-virgin olive oil, plus extra for oiling and frying

2 tbsps

Fresh herbs, chopped


Tepid water


Put the flour in a large mixing bowl. Stir in the yeast, salt, sugar, sour cream and oil using a wooden spoon, then add the water. Bring the mixture together, then tip out onto a floured surface and knead for 5-10 minutes. When the dough feels smooth and silky, put into an oiled bowl, cover with clingfilm and leave to rise for 1 hour in a warm place.

Heat the oven to 180°C/160°C fan/gas4. Tip the risen dough onto a lightly floured surface and fold in the herbs until the the air is completely knocked out. Divide into 6 equal pieces (about 90g each), then roll into balls.

Using a rolling pin, roll the balls into flatbreads, roughly 15cm diameter. Oil 2 baking sheets, put flatbreads on them then cover with clean tea towels.

Heat a generous glug of olive oil in a large frying pan over a medium heat. Put a couple of breads and fry for 3-4 minutes until they have some colour. Turn them over and fry for another 3-4 minutes, then remove from pan and place on the baking sheet. You can keep the flatbreads in the warming oven until ready to eat.

To serve brush over some melted butter and scatter more fresh herbs – we used parsley!

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