Ingredients

700 gr All purpose flour

300 gr Wholemeal flour

14 gr dry yeast or 40 gr fresh yeast

I tsp sugar

25 gr Salt

650 ml Water

80 gr tahini

A little extra flour for rolling the dough

Sesame seeds to sprinkle on the bread, veggies and nuts

Method

Put the flour in the bowl of the mixer along with the yeast, the sugar and the salt.

If you are using fresh yeast put the salt in later with the water.

Mix the dry ingredients until well mixed.

Put in 550 ml of water and mix at a low speed for 1-2 mins and after at a medium speed, to achieve an elastic dough put the rest of the water in bit by bit.

Remember that the more we mix the dough the denser it becomes so we don’t ever put all the water in at once.

Also because all flours are different as is water depending on location, the moisture of the place in which you are working and the temperature, the dough may not take all the water.

Put in the tahini and continue to mix the dough.

Once mixed put the dough in an oiled bowl, cover with a tea towel or plastic wrap and put in a warm place to allow the dough to rise to swell to double its size.

We can prepare the dough at night if preferred and leave it overnight in the fridge and use it the next day.

In this case we would leave the dough outside the fridge for at least an hour before baking.

Take the dough and divide into 2 pieces with a sharp knife if you like

Use a rolling pin to achieve the shape you want.

Put the shapes of dough onto a baking tray covered with greaseproof paper and using your hands flatten and create the final shape you wish for the bread.

Spread some water over the dough using a brush.

Decorate the flatbreads with the veggies.

Sprinkle on the sesame seeds (white or black) or poppy seeds and nuts if you like!

Bake in a pre-heated oven at 220c for 30 mins.

Remove from the oven and leave to cool on a rack.