Weeknight
Spanish flatbread
Crunchy, mild and made in under an hour. A blank canvas — mini pizzas, breakfast eggs and chorizo, or nothing but anchovies and oil.
45 minMakes 8 small breads
Roll these flatbreads thin for a crisp finish, then add your chosen toppings.
Method
- 01
Mix the flour, baking powder and salt. Add the oil and water and bring together into a soft dough. Knead 3 minutes only.
- 02
Rest, covered, for 15 minutes — no proving needed.
- 03
Divide into 8 and roll each piece out very thin, 2–3mm.
- 04
Brush with olive oil and scatter with flaky salt and rosemary.
- 05
Bake on hot trays at 220°C for 8–10 minutes until blistered and golden, or cook 2 minutes a side in a dry, very hot pan.
- 06
For mini pizzas, top before baking and give them a couple of extra minutes.
Keep cooking
