INGREDIENTS

 

FiberFlour                    100g

Yeast                               2g (optional)

Olive Oil                          5g

Salt                                  3g

Water                             75g  

 

 

 

Instructions

 

1. Put flour and salt into a food processor.

2. Add water turn on at low speed. Trickle in some olive oil.

3. The dough will come together into a ball quickly ~20-30 seconds.

4. Roll into balls of about ~30g on a board dusted with flour. 

5. Flatten the balls using your hand and then a rolling pin making sure to keep the area sufficently dusted with flour to prevent sticking.

6. Cooked on a very hot plate for around 60 seconds each side.

 

Tips:

• Easy to scale up this formula water 70-80% of flour, salt and yeast 2% of flour.

• Yeast is optional but would increase volume and lightness if dough left to proof for 30-60 mins.

• Keeping your work area dusted with flour prevents the moist dough from sticking to your work surfaces, never be afraid of too much dusting flour!