SERVES 6–8 PREP AND COOK TIME 45 MINUTES (+ COOLING TIME)
1 cup (250ml) full-cream milk
2 teaspoons (7g) dried yeast ¼ cup (90g) honey
1 cup (150g) unbleached plain flour
½ teaspoon ground ginger
1¼ cups (125g) walnuts, chopped
3 teaspoons sea salt flakes
2 tablespoons extra virgin olive oil
1 teaspoon finely grated orange rind
1⅔ cups (260g) wholemeal plain flour extra virgin olive oil, extra
1 Microwave milk in a large microwavesafe bowl for about 40 seconds on HIGH (100% ) or until warm. (Or heat milk in a small saucepan until warm.) Whisk in the yeast, honey and ⅔ cup of the unbleached flour. Stand for 15 minutes in a warm place, after which it should start to bubble.
2 Preheat the oven to 180°C (160°C fan-forced). 3
Add ginger, walnuts, salt, oil and rind to the yeast mixture; gradually incorporate most of the two flours. When the mixture becomes a bit stiff, remove it from the bowl and knead in the remaining flour on a bench; the dough should bounce back and be reasonably firm.
4 Divide the dough into three portions. Roll each portion out to a 30cm x 38cm rectangle, about 2mm thick, on lightly floured baking paper – very lightly flour the top of the bread with a little extra plain flour if needed.
5 Transfer the dough, on baking paper, to three oven trays. Brush the dough lightly with extra oil. Bake for about 15 minutes or until golden. Transfer flatbread to wire racks to cool.
6 Break flatbread into pieces to serve.
Suitable to freeze. Not suitable to microwave.