1. Put flour in a bowl with yeast, sugar and salt. Stir to combine, then pour in warm water. Stir ingredients to bring together into a smooth dough.
2. Flour work surface and tip out dough and knead. Dough will be quite sticky but keep kneading and it will come together. Knead for about 5min until smooth and elastic and springy to touch.
3. Put dough back into bowl, cover with cling film and leave to rest for 15min until doubled in size.
4. Divide dough into 6 equal pieces. Flour work surface. Shape each piece into a ball. Roll each piece into roughly 15cm (6in) circles. Keep dusting board with flour if dough is sticking. Keep unrolled dough on a floured baking tray covered in cling film so it doesn’t dry out.
5. Heat a griddle pan over a high heat. Shake off any excess flour and cook each flatbread for roughly 2½min on one side, turning once puffed up and airy. Cook for a further 2½min, and remove from heat.
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White China oval plate, Sophie Conran. Loft 24 piece dinner set, Pro Chef’s knife, Zwilling J.A. Henckels. Classic glass bowl (2 litres), Classic glass measure jug (1 litres), Impressions ceramic ramekin, Pyrex. Small black Softedge stainless steel tongs, Kuhn Rikon UK. Chopping board, rolling pin, baking tray and griddle pan, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
