Simple Pizza-style Flatbread

This flatbread recipe is simple to make and the dough is really easy to handle and shape. There is a couple of stages in the method but once made it lasts perfectly in the fridge for 2 days. The evening before you want to make your dough, mix the ingredients for the pre-ferment in a bowl with a wooden spoon until just combined (it will look like a lumpy batter). Cover tightly with cling film and place in the fridge overnight.

1. Place your flour into a large bowl and create a well in the centre.
2. Whisk together your water and pre-ferment and pour into the well. Using either a wooden spoon or a dough scraper begin to gradually incorporate the dry into the wet until a fairly sticky dough is formed.
3. Turn the dough out onto the bench and begin to knead the dough until it becomes smooth and springy.
4. Place your dough back into the bowl, cover it with a damp cloth and allow it to prove for an hour or so.
5. Turn your dough out onto the bench again and sprinkle over the salt and the remaining yeast and knead for 3 or 4 minutes until combined.
6. Divide the dough into 8 or 12 pieces (depending on what size you want your flatbreads to be) and lightly knead into a rough ball. Place onto a lightly oiled tray, oil the top, cover with a damp cloth and place in the fridge for a minimum of 2 hours, or until you are ready to use.
7. Pull one piece of dough out at a time and place onto a plate of fine semolina and lightly dust the top of the dough.
8. Lightly dust your peel with fine semolina, ensuring it is dry beforehand and stretch the dough out across it.
9. Cook in your pizza oven at around 375 degrees until the bottom is crisp and the top is puffed and slightly blistered. When its removed from the oven, drizzle with some great olive oil and a sprinkling of sea salt and serve warm.