Bannock

Ingredients

• 450g strong white bread flour, plus extra for dusting
• 50g polenta
• 7g sachet fast-action dried yeast
• 1 teaspoon salt
• 350ml warm water
• 75ml olive oil, plus extra for brushing
• 1 teaspoon cumin seeds, plus extra to serve

Instructions

1. 1Combine the bread flour, polenta, yeast, and salt in a large mixing bowl. Pour in the warm water, three tablespoons of olive oil, and the cumin seeds, stirring everything together until a rough dough forms.
2. 2Work the dough in a stand mixer for five minutes, or knead it by hand on a lightly floured counter for ten minutes, until it feels soft and elastic.
3. 3Transfer the kneaded dough to a lightly oiled bowl and cover it tightly with plastic wrap. Let it rest in a warm spot for roughly one hour so it can double in volume.
4. 4Turn the risen dough out onto a lightly floured work surface. Punch it down gently and knead it a few times to release the trapped air.
5. 5Portion the dough into eight equal pieces and roll them into smooth balls, keeping them loosely covered with oiled plastic wrap. Flatten and roll each ball into a disc about five millimeters thick.
6. 6Warm a griddle pan over high heat until it begins to smoke. Lightly brush the flattened dough with olive oil and cook them in batches for three to five minutes per side, looking for a light char and a cooked center.
7. 7Remove the cooked flatbreads from the griddle and tear them into generous pieces to serve warm.

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