Garlic and Thyme Flatbreads


Makes about 12


1 cup warm water

1 heaped teaspoon active dry yeast

1 teaspoon sugar or honey

3 cups plain flour, plus extra for surface and hands

3 TBSPs extra virgin olive oil

1 tsp sea salt flakes

To top

1 egg whisked with a TBSP of water and a TBSP of olive oil for brushing

A few cloves of very finely sliced garlic

Plenty of very fresh soft thyme leaves

Sea salt flakes and fresh black pepper


Mix the honey or sugar into the warm water and sprinkle in the dried yeast.  Allow to stand for a few minutes until frothy (this can take up to ten minutes).  If it doesn’t froth, either your yeast is dead or the water was too hot and killed it! 

Place flour and salt in a bowl, mix together, and make a well in the middle.  Add the yeast liquid and olive oil, and slowly bring together until a dough forms. If it is dry and very stiff add a little more water or olive oil until a soft dough forms.  Turn out onto floured surface and knead until smooth – about ten minutes.

Transfer to lightly oiled bowl, cover with a damp tea towel, and allow to rise in a warm place until it doubles in volume; about an hour.  Gently roll dough out into a sausage and cut into individual portions (between 12 and sixteen dependent upon how large you want them to be).

Preheat oven to 180C.

Roll out each portion into rough oval/rectangular, twists or round shapes and place on parchment lined baking trays.  Brush with egg wash and top with herbs and garlic.  Bake for about fifteen minutes, until golden. 

If you do not need so many; you can freeze the dough at the point of dividing into portions.  Simply wrap each portion in plastic wrap and freeze for another day.  When needed, defrost, roll out on floured surface, allow a little while to rise and top and bake as above.

You can of course top these flatbreads with all sorts of things; black olives, rosemary, grated parmesan, sliced onion etc.  Quick, easy and fun to do with little people too; plus, they make great kid friendly pizza bases!

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