Skillet flatbread

• 230 ml waterwater
• 5 g active dry yeastyeast
• 300 g all-purpose flourflour

1. 01Add water, active dry yeast and flour to a mixing bowl and mix together, using a spatula and your hands to bring everything together. Knead for about 5 minutes then add two pinches of sea salt. Knead again. The dough has to be elastic and shiny. Transfer the dough to a bowl, cover with a kitchen cloth and let proof for about 25 - 30 minutes at room temperature.
2. 02Divide the dough into 6 equal pieces and form a smooth, round ball with your hand. Cover with a kitchen cloth and let rest for about 5 - 10 minutes on a kitchen surface.
3. 03Place a skillet over high heat. Using a rolling pin, roll each piece of flatbread 5 mm thick. Bake for about a minute or two on each side or until puffed up, then turn. Pile onto a plate and serve.

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