Try your hand at bread-making with this classic Italian recipe. Dating back to Ancient Rome, these flatbreads have a flaky texture and are traditionally eaten cold with savoury fillings. Cover them with creamy ricotta, sun-dried tomatoes and basil for a hearty snack or light lunch.
- Sift the flour and ¼ tsp salt into a bowl. Make a well and work in the oil and 65ml water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 mins.
- Divide the dough into 6 and roll out each piece to a 12cm disc. Heat a griddle pan until hot and cook the discs for 1-2 mins on each side, until charred and puffed up; cool.
- Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat.
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