Recipes

First, make the gremolata.  Mix the ingredients in a bowl and leave so that the flavour develops.

Then, make the flatbreads.  Mix the flour and salt in a bowl.

Stir in the instant yeast and make a deep well in the centre, add the warm water, honey and sunflower oil and mix together to create an even stretchy dough. NOTE – don’t force the dough together. If it looks a little dry before it totally comes together add a little more water but be careful not to create Ready Brek!! You want a smooth evenly textured dough that is stretchy but not wet or too dry.

Lightly oil your work surface and throw the dough so it elongates away from you when it hits the surface. Roll it back towards you into a ball and repeat about 20 times. The dough will become smoother and firmer. Place the dough in a lightly oiled bowl and cover with a cloth. Leave until doubled in size.

Oil your work surface, tip out the dough and divide into 6 portions, knead each of them lightly. Leave for 10 minutes. In the meantime heat up your griddle pam.

Start stretching the dough balls with oiled hands pressing down to spread as thin as possible- you can use a rolling pin if you wish. Lift the flattened dough onto a hot griddle and lay down. Cook for about a minute until golden and marked with the griddle lines. Turn over the bread and cook for just 30 seconds then lift off. Remove and repeat until all breads are cooked.

As the breads come out of the pan, spread the surface of each with a dessertspoon of gremolata. Serve immediately whilst still warm.