| 200g unbleached strong white bread flour |
Mix |
Pour liquid in a bit at a time, squelching lumps as they appear. |
Transfer to floured surface, knead well 5 minutes until ever so slightly tacky, and elastic, smooth and soft. Set aside 45 minutes on a floured surface, covered by a cloth. |
Divide into four, roll into balls, gently roll until 3-5mm thick, to make circles 15-20cm in diameter. |
Place on flat, oiled baking tray, bake 5-10 minutes in a very hot oven. Should partially bubble up and colour, but not be totally crisp. |