Thyme and Honey Flatbread

Nothing goes better with a cheese plate then some freshly made flatbread, and I've noticed that you can even buy it at the grocery store these days! But if you don't want to pay a ridiculous amount of money for some 'Artisan Flatbread' and if you own a pasta roller then you can just make it yourself. It should last a fair while stored in an airtight container and if you don't eat it all while its still piping hot out of the oven.

This recipe makes pretty massive quantities, so if you're just making it at home I would use a quarter of this recipe.

You will need...
55gr fresh yeast/ 25gr dried yeast
840mL warm water
25gr sugar
25gr honey
230ml olive oil
40gr salt
30gr chopped thyme leaves
1700gr bread flour

Method...
1. Preheat your oven to 180 degrees celcius, grease 2 large baking trays and sprinkle with a little fancy salt like Maldon or Himalayan Pink Salt (which has gone a bit mental lately) or you can just use course sea salt
2. Dissolve yeast in water, stir in the sugar, honey, oil and thyme. Leave to develop for 5 minutes- you will notice the mixture beginning to form a froth on top (this means the yeast is activated and ready to go!)
3. Sift the flour into a large bowl with the salt. Using a wooden spoon, gradually pour the yeast mix into the flour, mixing well until all the liquid is added. Turn the dough out onto the bench and knead for 6-10 minutes (if its too hard to work with this amount, knead in halves)
4. Return your kneaded dough, which should now be smooth and soft, into the large bowl. Drizzle a little bit of olive oil on the top, cover well with glad wrap and place in a warm spot for 30 minutes - I like to sit it near the preheated oven to prove.
5. Once the dough has nearly doubled in size, remove from the bowl and give it a quick knead to expel some of the gas inside. Cut into smaller, manageable chunks and then roll through a pasta machine to the 2nd setting.
6. Place the flat dough onto your baking trays and bake for 10-12 minutes. Remove, and repeat the process with the remaining dough, re-greasing and sprinkling more salt on the trays as you go*
7. Make sure your flatbread is completely cooled, you can sprinkle with extra thyme and drizzle with extra honey before serving

http://www.italianfoodforever.com/2008/07/sardinian-flat-bread/

*When making the full amount, I usually cook 2 trays at a time, while rolling the rest of the dough out. Just remember to set a timer for your flatbreads because if you're distracted rolling they will most definitely burn!

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