SERVES 6 PREP AND COOK TIME 40 MINUTES (+ STANDING AND COOLING TIME) 1 cup (250ml) milk 2 teaspoons (7g/1 sachet) dried yeast 2⅔ cups (400g) plain flour 3 teaspoons toasted fennel seeds 3 teaspoons sea salt flakes 2 tablespoons extra virgin olive oil ⅔ cup (100g) buckwheat flour 1 tablespoon extra virgin olive oil, extra 1 teaspoon fennel seeds, extra 1 teaspoon sea salt flakes, extra 1 Preheat the oven to 200°C (180°C fan-forced). 2 Warm the milk in the microwave for 1 minute on High and then place in a large bowl. Whisk in the yeast and ⅔ cup (100g) of the plain flour. Let stand in a warm place for 15 minutes. Add the fennel seeds, salt and oil to the yeast mixture, and mix together well. 3 Sift the remaining plain flour and buckwheat flour together onto the bench. Make a well in the centre. Pour the yeast mixture into the well and, using a fork, slowly incorporate the flour into the yeast mixture. Once all the flour has been incorporated, use your hands to knead into a dough. You may need to use extra plain flour to dust the work bench and your hands if the dough is slightly tacky. At this stage, the dough should bounce back and be reasonably firm. Divide the dough into four even pieces. 4 Dust flour on the bench and roll each piece of dough out to a 15cm x 30cm oval, about 2mm thick. Place the flatbread onto a lightly floured baking tray. Brush flatbread with extra oil; sprinkle with extra fennel seeds and extra salt. Bake for 15 minutes. Remove from oven and place onto a wire rack. If you prefer the flatbread to be a crispier texture, cook for a further 5-10 minutes. Note that the flatbreads will feel slightly soft straight out of the oven, but will become crisp once cooled. 5 To serve, snap the flatbread into pieces. Suitable to freeze. Not suitable to microwave.