For the flatbreads:
Makes 4 – 6 flatbreads or small pizza bases
150g strong white bread flour
150g ’00’ white flour
1 tsp yeast
1/2 tsp salt
1 tbs olive oil
200ml warm water
Semolina – for baking flatbreads in oven
For the toppings:
Choose from what’s at hand…
Nigella seeds
Sesame seeds
Rosemary
Oregano
Basil
Parmesan
Garlic butter
Tomatoes (sliced or as puree)
Olive oil
Salt and pepper
Equipment:
Plastic or metal scrapper or stout spatula
Pizza stone (alternatively, use a normal baking tray, or upturned large cast iron pan)
Peel (wooden/metal sheet for moving pizzas in and out of oven, alternatively use a baking sheet with flat edge, or spatulas)