Catalan Flatbread
This pizza-like flatbread is a speciality of the Catalan region of Northern Spain. 
The base can be topped with a variety of different toppings, and, if desired, can be divided 
in half, and made into two smaller pizzas.


7oz (200g) bread flour 
2oz (50g) corn meal
1 teaspoons fast-action dried yeast
1 teaspoon salt
teaspoon sugar
5 fl oz (150ml) water
2 teaspoons olive oil


1. Sift the flours, yeast, salt and sugar into a medium-size bowl.

2. Heat the water in a saucepan until lukewarm. Add the water and oil to the flour. Mix well. The dough should be quite soft.

3. Turn onto a floured surface and knead for 5-8 minutes.

4. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warn place for 30-35 minutes.

5. Prepare the topping

6. Sprinkle a large baking sheet with corn meal on a floured surface. Roll out the dough to a 16˝x12˝ (40cm x 30cm) rectangle, transfer to the baking sheet, and turn the edges under to form a crust. Brush with one teaspoon olive oil. Top with your chosen topping.

7. Bake in oven at 200C (400F) Gas Mark 6 for 10-15 minutes, until the underside is crisp and golden. Serve hot or warm.

Topping Suggestions

Seasonal ingredients fresh from the garden or market make the best toppings, and at this time of year there is a lot to choose from. Tomatoes and aubergine, courgette and sweetcorn, spinach and onion, pepper and tomato are just some of the possible combinations. Below is one of the easiest and simplest pizza toppings.

Tomato and basil

1. Dice the tomatoes and place in a medium-size bowl. Chop up the fresh basil leaves and add to the tomato. Add 1or 2 tablespoons olive oil, salt and pepper, and a little sugar. Mix together and set aside until required.

2. Spread 2-3 tablespoons passata or tomato puree on the flatbread base and top with the tomato mixture.

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