Sam Lomas shares his favourite recipe for #RealBreadWeek

Hello there I’m Sam and alongside Head Chef Andy @tyrellchef I teach the bread making courses at River Cottage. I really fell in love baking bread when I started an apprenticeship down here on the farm in 2013 and that love has evolved into something of an obsession!

Flour, water, salt and yeast are such humble ingredients and yet with a little care and attention can be harnessed to make breads that are truly delicious and so much more than the sum of their parts.

This recipe is a great example of that. A quick dough that can be knocked together in no time with very basic ingredients, but produces absolutely mind-blowing flatbreads.

Flatbreads - makes 8

Take 200g of strong bread flour and combine it in a bowl with 2g fast action dried yeast, 4g of salt and 130g of water (do make sure you weigh the water too, it makes it work a treat).

Knead the dough for a good 5-10 minutes until you feel it becomes smoother and stretchier. Divide into 8 sections and shape loosely into a ball and dust with a little flour. Whilst these dough balls rest place a medium sized heavy based frying pan on the stove to heat up until its super hot.

Now roll of out the dough balls with plenty of flour until they’re nice and thin but still fit snugly into the pan. Gently place the flatbreads into the pan and watch them bubble up before flipping them over and watching them bubble even more on the other side. You should find they only take about 30 seconds on each side.

I believe there’s something very powerful and symbolic about baking and then sharing bread with loved ones. It’s definitely some thing we can all do more of and this flatbread recipe is a quick and easy way to do it.

Interested in learning more? Take a look at our bread courses which take place in our multi-award winning Cookery School at River Cottage HQ

Click HERE to find out more about the River Cottage apprenticeship scheme.

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Sam Lomas shares his favourite recipe for #RealBreadWeek

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