Spelt, Potato, honey and thyme flat breads

This flat bread recipe is one that I’ve been tweaking and updating for a few years now. It’s an excellent, light flat bread that has chewiness to it through the addition of the potatoes.

You can vary the herbs to finish the flat bread and also I like to brush it with melted butter and sprinkle over some smoked paprika and ground cumin as a spicy alternative.

Makes 12 breads

Pre ferment

50g bread flour

50g luke warm water

2g dried yeast

Mix these ingredients together in a bowl and leave at room temperature over night to ferment and bubble.

 Bread

250g strong bread flour

250g spelt flour

325g luke warm water

125g roasted potatoes, crushed

100g pre – ferment (see above)

30g runny blossom honey

3.2g dried yeast

16g table salt

Semolina flour for dusting

Sea salt 

To serve

Extra virgin olive oil and fresh thyme leaves

Mix all the ingredients together in a mixer fitted with a dough hook or in a bowl by hand. Start of slowly bringing everything together and then speed up for the last few minutes to make sure everything’s fully incorporated. The consistency should be very sticky.

Place the mix in a bowl for an hour to prove and then knock back for 2-3 minutes before returning to the bowl for a 2nd prove for another hour.

Remove the dough from the bowl and divide into 100g balls onto a tray lined with greaseproof paper and leave room temperature. After 30 minutes flatten the balls to about 1.5cm thick flat breads and sprinkle with semolina flour and sea salt. Leave for another 30 minutes before cooking.

The flat breads are best cooked on a griddle pan or bbq over a medium heat. Lightly drizzle them with oil and rub unto the breads. Carefully lift them up and lay them onto the grill- they will cook quite quickly so about 3 minutes on each side- the bread will be browned and puffed up. Cook the breads in batches and serve drizzled with olive oil and picked fresh thyme leaves.