Last time I made it by mixing half medium flour and strong flour. Flatbread is really delicious when you eat it as a meal replacement with sautéed meat and vegetables and filling. I like to just eat it without putting anything on it, but it’s really delicious because it’s like oven-baked pizza dough. I think there’s a charm that keeps me going because it’s useful and delicious.
130g warm water
120g warm milk
6g dry yeast
400g tapioca flour
20g olive oil
melted unsalted butter
crushed red chili
1. Pour warm water and warm milk (about 40 degrees) into a bowl, add sugar, salt, yeast and olive oil to the bowl and mix well.
2. Add in the flour, mix well with a spatula and knead by hand for about 7 minutes to form a smooth dough.
3. Put in a bowl, cover with lid and incubate in a warm place for about 1 hour until the dough has doubled in size.
4. Take out the dough, release the air, cut into 8 equal parts, roll into balls, cover with cling film and let the dough ferment a second time for about 15 minutes.
5. Take out 1 piece of dough, use your hands to press down on air, use a rolling pin to roll it out about 15-16cm. If you stack the rolled dough pieces on top of each other, the dough may stick together, so keep the dough aside.
6. Heat the pan and then grill over medium heat. When you see some air bubbles on the top, turn the pan upside down, pressing and moving to distribute the heat evenly.
7. Flip over and when it starts to puff, reduce heat to low and cook evenly by moving it around.
8. Brush with butter (or olive oil) and sprinkle with parsley and crushed red pepper.