Flatbreads made with a sourdough starter to give an extra depth of flavour.
Place the flour, yeast and salt in a bowl, combine and make a well in the centre. Pour the water and starter into the well and use a spatula to mix until the ingredients just start to come together.
Tip the dough out on to your work surface and begin stretching it right across the table and folding it back together. Repeat until the dough is elastic. This process is activating the gluten in the flour.
Roll the dough into a ball, place in a bowl and cover with a damp cloth. Allow to double in size.
Pick the rosemary leaves from their stalks and finely chop. Peel and finely chop the garlic and then add to a bowl with the rosemary, a pinch of salt and pepper and the olive oil.
Once the dough has doubled in size, turn it out on to your work surface and knock it back. Cut the dough into small pieces weighing around 30-40g each. Heavily flour your work surface and roll each ball out to a thickness of about 3mm.
Heat a non-stick pan until very hot. Add the flatbreads to the dry pan and cook for 45 seconds to 1 minute before turning and cooking on the other side. The flatbreads should be golden brown and crispy.
Once cooked, transfer to a plate and brush with some garlic and rosemary oil.
«The time the dough takes to prove will depend on temperature - yeast is activated a lot more quickly in a warm environment. You can speed up the process by adding a couple of tablespoons of warm water to the yeast before combining it with the flour.»