Australian Flatbread with Fermentation Twist
A unique flatbread recipe infused with the flavors of Australian ingredients, featuring a fermented dough twist.
Ingredients
- ●200g Australian mature cheddar cheese
- ●10g Fermentation starter culture (sourdough)
- ●500g Long grain flour
- ●2 balls (200g each) Flatbread dough
- ●10g Salt
- ●500ml Aerated water
- ●2 tbsp Olive oilfor brushing flatbread
Instructions
- 1
1. Mix the fermentation starter culture with 150ml of water and let it sit at room temperature for 24 hours.
- 2
2. Knead the long grain flour, salt, and the mature cheddar cheese in a bowl for 10 minutes.
- 3
3. Add the fermented mixture to the flour mixture and knead for another 10 minutes.
- 4
4. Divide the dough into 2 equal parts and shape them into balls.
- 5
5. Roll out each ball of dough into a thin flatbread, about 12 inches in diameter.
- 6
6. Brush the flatbreads with olive oil and transfer them to a baking sheet.
- 7
7. Bake the flatbreads in a preheated oven at 220°C for 10-12 minutes, or until golden brown.
- 8
8. Serve the flatbreads warm, garnished with additional mature cheddar cheese if desired.