Emmer & Rosemary Flatbreads

Method

1. Pop the yeast & warm water into a bowl, mix well with a fork and leave to one side until the yeast starts to bubble. Sift both flours and the salt into a large mixing bowl.
2. Pour half of the yeasty water, along with the oil into the flour and use your dominant hand to begin to mix everything together, whilst the other hand holds the bowl steady (and remains dough free). Keep adding the yeasty water until you have a soft and sticky uniform dough. Don’t add all the water if you feel it’ll make the dough too wet - every flour has a different level of thirst, so it’s a good habit to take it slow when adding liquid and observe.
3. Tip your dough onto an oiled work surface and use both hands to kneed for around 5 minutes, wetting your hands often to help prevent the dough from sticking. A dough scrapper can help here and if you’re really struggling, add some flour to make it easier.
4. Pop the dough into a large, oiled mixing bowl, making sure it has enough space to rise without overflowing. Cover with a damp tea towel and leave somewhere warm until it’s doubled in size.
5. Gently knock the dough back and use your scraper to tip it back onto your oiled surface. Divide into 10-12 equal-ish pieces (shaping the dough into a log can help with this). Lightly oil your hands. Working with one piece at a time, use your hands to flatten dough against the work surface into a rough round, around 15cm in diameter. Don’t aim for perfection here, the beauty of these flatbread is that they all have their own shape and character. Use your finger tips to create little craters, leaving some parts of the dough thicker than others. Sprinkle the surface with rosemary.
6. Heat a heavy-bottomed frying pan over a medium to high heat. Once the pan is nice and hot, carefully add your flatbread. It’ll sizzle and start to puff up. Cook until golden with some darker patches, then flip over and cook on the other side. Transfer to a cooling rack and continue to cook the rest of the flatbreads.
7. We love to eat them hot from the pan but they reheat really well, in the toaster or a dry frying pan. You can also make a big batch and freeze them once cool, stored in an airtight container (with baking parchment in-between to stop them from sticking) for up to a month.