MAD TASTY Simple Flatbread (stuffed)

Listen up, this is about to get real. We're about to enter the ancient and mystical land of flatbread. Not just any flatbread, oh no, we're talking about one that stands up tall, grabs you by the lapels and screams 'deliciousness' right in your face. We're talking about a food that scoffs at your traditional plate and makes a play for any dish you dare to throw its way. A grill-up with the buddies? Flatbread's got your back. A slow-cooked, fork-tender, meaty feast? Flatbread's in there like swimwear. Having a nervous breakdown in a cold shower, fully clothed? We've all been there, and guess what, flatbread is the shoulder to cry on.

Now, we're not just creating some mediocre, cardboard-esque disc here, people. This is the prime time; this is where you can let your wild, devil-may-care baker's soul truly shine. Stuff 'em, keep 'em plain, hell, dress 'em up in a little dough bow tie if you want, just know that this humble flatbread is about to be the chameleon of your kitchen, the deliciously doughy delight that leaves your guests (or just you, we're not judging) reeling with joy.

The beauty of the whole process? It's like an episode of a soap opera - there's passion, there's drama, there's the thrill of creation (minus the evil twins and torrid affairs). And the end result? You're left with something that has the softness of a cloud, the versatility of a Swiss army knife, and an irresistible allure that even the most stoic of tastebuds can't resist. So, put on that apron, and let's get down to business, you're about to embark on a culinary journey that ends with the most scrumptious of destinations. 🤘🏼 Adam

Yield: 10-12 flatbreads

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Simple "Stuffed" Flatbread

Cook time: 2 H & 30 MTotal time: 2 H & 30 M

Ingredients

• 500g Bread Flour
• 10g Kosher Salt
• 30ml Olive Oil
• 10g Instant Yeast (1 pack)
• 330ml Warm Water
• Fillings - optional

Instructions

1. Add flour to bowl, salt to one side and yeast to another, then mix to incorporate. Add olive oil and half of the water. Mix under the dough begins to form.
2. Hands like a “claw”, act like a mixer and mix the dough. Add the second half of the water and continue mixing until the dough comes together into one homogenous lump mass.
3. Pour dough onto a lightly oiled surface (flour will tighten the dough) and knead for 10 minutes until the dough is smooth and shiny. Cover and rest for 20 minutes.
4. Portion dough into 70 gram balls (you should have about 12 balls). Add cheese and pesto to each ball, seal the dough into a ball. Gently roll out from the middle of the ball, up and down, flip, then up and down again. Thin pancake size.
5. Heat up frying pan with a bit of oil and toast until colored and crusty. It will color fast, color is good, about 2-3 minutes.
6. Set aside on a plate as you work through the flatbreads and enjoy.