I found this on the web and tried it. Very easy and quick (30mins start to finish). Great for dips like humus or soups. Better serve hot and they can be reheated the next day easily; just run them under water from a tap and whack ’em back in the oven for 5 minutes.
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tbsp olive oil , plus extra for drizzling
- 200ml sparkling water
- semolina , for sprinkling (optional)
- finely chopped rosemary and Maldon salt, for sprinkling
- Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
- Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
- Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.