go-to flatbread

makes 6, large, 26cm pan-sized flatbreads
(based on the nomad sydney recipe)

A.
650g bakers flour
7g dried yeast
15g caster sugar
25g sea salt

B.
65g olive oil
415g lukewarm water

Mix A on low speed with dough hook.
Add B in a stream; increase speed, until smooth & elastic.
Rest 2 hours, knock dough.
Shape and portion into ~200g balls.
Stretch & drizzle with olive oil, and either pan fry or bake in an oven at 220C until brown & crispy.

add 20g shichimi togarashi (or other spices) with dry ingredients for a more fun time.