Walnut Flatbread

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: This ensures your flatbread will rise properly and develop good flavour.

2. 2

   In a large bowl, mix flour and salt together. Pour the yeast mixture and olive oil into the dry ingredients, then stir until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage—it will become easier to handle as you knead.

3. 3

   Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic. Fold in the chopped walnuts, minced garlic, and rosemary evenly throughout.

   Tip: Toast the walnuts lightly in a pan first for deeper, more complex flavour.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 45 minutes until roughly doubled in size.

   Tip: If your kitchen is cool, place the bowl in a warm spot like near a sunny window.

5. 5

   Preheat your oven to 220°C. Divide the dough into 4 equal portions and gently stretch each into a flat, rustic oval shape about 1 cm thick.

   Tip: Don't worry about perfect shapes—the rustic look adds to the charm.

6. 6

   Place the flatbreads on baking trays lined with baking paper. Drizzle lightly with olive oil, then sprinkle with sea salt flakes, pepper, and a few extra walnut pieces.

   Tip: Leave a small border around the edges so the toppings don't fall off during baking.

7. 7

   Bake for 20-25 minutes until golden brown and crispy. The edges should be darker than the centre for optimal texture.

   Tip: Rotate the trays halfway through baking if your oven has hot spots.

8. 8

   Remove from the oven and cool on a wire rack for a few minutes before serving warm or at room temperature.

   Tip: The flatbread will crisp up further as it cools.