- 1 1/2 tsp active dry yeast
- 1 cup & 1 Tbsp warm water (110°F and 115°F)
- 2 tsp honey
- 2 1/2 cups unbleached flour or bread flour "strong flour" in the UK
- 1 tsp fine sea salt
- 3 Tbsp oil
- In a small bowl, add the active dry yeast, the honey and warm water. The water should be somewhere between 110°F and 115°F. Stir it together and leave it for 5 or 6 minutes.
- It will take about 5 minutes for the yeast to become thoroughly dissolved and start bubbling.
- Add the flour and salt to a large mixing bowl.
- Stir in yeast mixture with oil and knead until you get a smooth ball of dough.
- Pour a drop of oil into the bottom of the bowl. Put the dough in and turn it all around, so all sides have a layer of oil. Run a clean dish towel under warm water and wring it out, then place it over the top of the bowl. Leave on your kitchen counter for 1 hour.
- After 1 hour, lightly flour your work surface and tip the dough out onto it. Punch the air out of it, then form into an even round ball. Using a sharp knife, cut into 6 evenly sized pieces. Roll each one into a ball then use a rolling pin, roll each ball into a disc or oval shape about 3-4 mm thick.
- Heat a griddle, skillet or frying pan over a medium high heat, for a few minutes until very hot. No oil is necessary. Gently and carefully place each flatbread on the hot surface (you can do more than one at a time if you have space). Stay close by, as it all happens pretty fast. Watch as bubbles start appearing and it puffs up. After 2 to 3 minutes, use a spatula to gently peek underneath. Once the underside is golden in places (or slightly charred if you prefer - just cook for slightly longer) flip it over and cook for another 2 to 3 minutes on the other side. Wrap the cooked flatbreads in a clean dish towel to keep extra soft, or place on a cooling rack. Continue until they are all cooked.
- Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)