Mix white flour, wholemeal flour, dry yeast, salt, oregano, rosemary, thyme and sugar in a bowl.
Add extra virgin olive oil and stir well.
Ingredients List
White Flour
70g
Wholemeal Flour
80g
Dry Yeast
0.25tsp
Salt
0.5tsp
Oregano
0.5tsp
Rosemary
0.5tsp
Thyme
0.5tsp
Brown Unrefined Sugar
0.5tsp
Extra Virgin Olive Oil
1tbsp
Water
100mL
Basil Pesto
40g
Smoked Salmon
120g
Parsley
10g
STEP 2
Form a well in the mix, add the warm water and incorporate all with a spoon.
Move the dough to a floured worktop and knead it for at least 2 minutes.
Ingredients List
White Flour
70g
Wholemeal Flour
80g
Dry Yeast
0.25tsp
Salt
0.5tsp
Oregano
0.5tsp
Rosemary
0.5tsp
Thyme
0.5tsp
Brown Unrefined Sugar
0.5tsp
Extra Virgin Olive Oil
1tbsp
Water
100mL
Basil Pesto
40g
Smoked Salmon
120g
Parsley
10g
STEP 3
Roll the dough into a ball, transfer to a bowl greased with oil and cover with a damp cloth.
Ingredients List
White Flour
70g
Wholemeal Flour
80g
Dry Yeast
0.25tsp
Salt
0.5tsp
Oregano
0.5tsp
Rosemary
0.5tsp
Thyme
0.5tsp
Brown Unrefined Sugar
0.5tsp
Extra Virgin Olive Oil
1tbsp
Water
100mL
Basil Pesto
40g
Smoked Salmon
120g
Parsley
10g
STEP 4
Keep the bowl warm for at least 1 hour or until it doubles in volume. You can wrap it in a wool blanket or place it in the oven with the light on.
Ingredients List
White Flour
70g
Wholemeal Flour
80g
Dry Yeast
0.25tsp
Salt
0.5tsp
Oregano
0.5tsp
Rosemary
0.5tsp
Thyme
0.5tsp
Brown Unrefined Sugar
0.5tsp
Extra Virgin Olive Oil
1tbsp
Water
100mL
Basil Pesto
40g
Smoked Salmon
120g
Parsley
10g
STEP 5
Once done, work the dough on the floured worktop to reduce excess air, and pinch off as many balls as the number of servings. Flatten down the dough balls to 5 mm (0.2 inches) thickness.
Ingredients List
White Flour
70g
Wholemeal Flour
80g
Dry Yeast
0.25tsp
Salt
0.5tsp
Oregano
0.5tsp
Rosemary
0.5tsp
Thyme
0.5tsp
Brown Unrefined Sugar
0.5tsp
Extra Virgin Olive Oil
1tbsp
Water
100mL
Basil Pesto
40g
Smoked Salmon
120g
Parsley
10g
STEP 6
Drizzle some oil in a skillet and and cook the flatbread for 3 minutes on each side.
Ingredients List
White Flour
70g
Wholemeal Flour
80g
Dry Yeast
0.25tsp
Salt
0.5tsp
Oregano
0.5tsp
Rosemary
0.5tsp
Thyme
0.5tsp
Brown Unrefined Sugar
0.5tsp
Extra Virgin Olive Oil
1tbsp
Water
100mL
Basil Pesto
40g
Smoked Salmon
120g
Parsley
10g
STEP 7
Once cooked, spread each portion of flatbread with two teaspoons of basil pesto, and sprinkle with smoked salmon strips.
Finish off with some fresh chopped parsley.