Wood Fired Flatbread

This quick and easy recipe can be used with any filling you have available.  We used fresh sage and herb cheddar this time round but there are many variations you could try.

  • Harissa paste
  • Fresh fennel seeds
  • Olive tapenade
  • Thinly sliced roasted red pepper with fresh basil
  • Fresh oregano and Parmesan cheese

Door: Off

Temperature: between 300 & 400c


  • 500g strong white flour
  • 10g fine sea salt
  • 5g fast acting yeast
  • 330ml water
    • Outline Skewers Sketch


  1. Mix all the ingredients together in a large bowl. Once mixed turn on to a clean surface and knead for 5 minutes or until dough is soft, smooth and springy.
  2. Place the dough back in to a clean bowl and cover with a tea towel. Leave the dough to rise until doubles in size and puffy.
  3. Gently turn the dough on to the work surface and knead in your choice of flavouring until well distributed.
  4. Weigh and divide your dough into 8 equal pieces and shaping them into balls. Place them on a lightly dusted tray and cover with oiled clingfilm.
  5. Leave them to relax and rise again for 30 minutes.
  6. Roll out the dough balls to discs about 30cms in diameter
  7. Put them one at a time on a well floured pizza peel and then directly on to the oven floor
  8. Bake quickly (approx. 4 to 5 minutes) and remove.
  9. Eat as soon as possible – Enjoy!