"For me, no meal is complete without bread; it's like having edible cutlery," says Jacqui Challinor, executive chef at Sydney's Nomad. "Investing the time in making your own fresh bread at home is well worth the effort." Served here with Challinor's cannellini bean dip.
- 650 gm (4⅓ cups) bread flour
- 25 gm (5 tsp) salt flakes, plus extra for sprinkling
- 2½ tsp caster sugar
- 1½ tsp dried yeast
- 125 ml (½ cup) extra-virgin olive oil
- 300 ml grapeseed oil
- 8 garlic cloves
- 1Combine flour, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed to combine, then add 60ml (¼ cup) olive oil and 400ml lukewarm water until it forms a soft, sticky dough (adding a little more water, if necessary). Increase speed to medium, and mix until dough is smooth and elastic (8 minutes).
- 2Transfer dough to a large oiled bowl, cover with a damp cloth and stand in a warm place until doubled in size (1-2 hours).
- 3Meanwhile, for garlic oil, heat grapeseed oil and garlic in a small saucepan over high heat until hot. Reduce heat to low and simmer until garlic is tender but not browned (12 minutes). Set aside to cool.
- 4Turn out dough onto a lightly floured surface. Divide into 6 equal portions, then roll into balls. Cover with a damp cloth and stand in a warm place until risen slightly (30 minutes).
- 5Oil two large oven trays. Gently stretch each dough ball with your hands to a 20cm round (be careful not to stretch it too thinly). Place on trays.
- 6Preheat oven to 100°C. Heat 2 tsp of remaining olive oil in a large frying pan over medium-high heat. Cook one flatbread at a time, turning halfway, until golden and cooked through (4 minutes). Keep warm in the oven while you cook remainder.
- 7Brush warm flatbreads with garlic oil and sprinkle with extra salt flakes to serve.