Ingredients:
600ml warm water
2 tbsp active, dried, yeast
1 tsp sugar
1.12kg flour
60ml olive oil
2 tsp salt
150g flour (for dusting)
Method:
Combine the water, sugar and yeast in a bowl. Whisk to combine then set aside to activate for 10 minutes.
Sift the flour into a large bowl, form a well in the centre and pour half the yeast mix into this. Stir to combine then keep adding more of the yeast mix, a little at a time, until the mix comes together as a dough. Turn this onto a lightly-floured work surface and knead hard for about 12 minutes.
Lightly brush a bowl with olive oil, turn the dough in this to coat then cover and set aside in a warm spot until doubled in size (about 60 minutes). After this time knock the dough back then divide into eight equal portions. Roll the dough pieces into balls arrange on a greased baking tray. Cover with a piece of oiled clingfilm (plastic wrap) then set aside in a warm spot to raise for 30 minutes.
After this time roll each dough ball into circles about 22cm in diameter. Lightly-flour a number of baking trays or roasting tins and arrange the flattened dough pieces on these, ensuring they're at least 7cm apart. Cover with a tea towel and set aside to raise for 30 minutes. Place one of the baking trays in the base of an oven pre-heated to 220°C and bake for 3 minutes. Immediately move to the middle of the oven and bake for about 6 minutes. The khoubz should puff-up and turn golden brown.
Remove from the oven, dust-off any excess flour then wrap in aluminium foil to keep warm whilst you cook the remaining flatbreads. Serve warm.
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