Ingredients
- 1kg bread flour
- 1 tbsp dry yeast
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp fish or dashi sauce
- 1 tsp white pepper
- 6 scallion or green onions, chopped
- 800ml lukewarm water
- Sea salt flakes, optional
- Olive oil or peanut oil to brush
- 1/3 cup soy sauce
- 1 tbsp each of sesame oil, rice vinegar and honey
- 1 tsp sesame seeds
Makes: 20
Preparation Time: 45 minutes (proofing 90 minutes)
Cooking Time: 25 minutes (2,5 minutes per batch)
Method
- In a large bowl, mix all dough ingredients except scallions, sea salt and oil, with a spatula to form a rough dough.
- Allow the dough to ferment for an hour in the steam oven at 35 C. Add chopped scallions. Stretch and fold it by grabbing a quarter of the dough, pulling it up to stretch as far as possible, and then placing it back in the middle of the bowl. Continue to stretch and fold the remaining three quarters until you have a smooth ball of dough.
- Divide the dough into 20 pieces (roughly 100g each), roll each one into balls and place it onto two lined baking pans to proof in the oven at 40C for about 30 minutes, or until the dough doubles in size.
- In the meantime, place the pizza stone on the lowest oven shelf. Preheat the oven and a pizza stone using the pizza setting or bottom heat with fan heat at 230°C.
- Use your hands to flatten each ball then brush the dough generously with oil and sprinkle with salt flakes. Carefully but quickly, place 2 flatbreads onto the hot pizza stone at a time on the bake for 2,5 minutes until golden brown. Repeat the same process with the remaining dough. Cut flatbread into quarters or serve whole.
- In a small bowl, mix all dipping sauce ingredients and serve alongside the flatbread.
Recipe notes
- It bakes perfectly on a pizza stone.
- In the absence of a pizza setting or top/bottom heat, bake on the middle rack at 190°C for about 25 mins.
- Unused dough can be kept in the fridge for up to 3 days.
