Traditional Flatbread (calories only for basic recipe)

1 tsp sugar
2 tsp slat
6 cups plain flour, extra for sprinkling
8g instant dried yeast
2 Tbl olive oil
2 1/2 cups warm water

Mix it up by adding:

Chopped rosemary, thinly sliced red onion & sea salt on top;
Mix through 1 tsp dried oregano & 1/4 cup grated parmesan then sprinkle with thinly sliced tomatoes;
Mix through 1/2 cup chopped dried figs & 3 Tbl chopped rosemary;
Mix through 100g blue cheese & top with olives

In a large bowl combine the sugar, salt, flour, yeast and oil. Stir in the warm water and mix to form a soft dough. Turn dough onto a clear bench, adding more four if needed, then knead until it is smooth and springy - could be up to 25 minutes.

Place dough in a clean greased bowl, cover with plastic wrap and microwave on low power for 1 minutes. Rest the dough for 10 minutes then repeat. After the second rest the dough should have doubled in size.

Preheat the oven to 200C. Punch the dough down, kead lightly and divide into 2 large pieces or 10 single serves. Roll and stretch the pieces into oblongs and transfer tp baking sheets. Brush with olive oil then dimple them all over by pressig a fingertip firmly into the dough. Rest for 5 minutes then bake in the preheated oven for 25 minutes.

Serving Size: Makes 2 loafs, divided into 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.