Recipe by Meredith Hicks - Five-spice flatbread
2017-02-01 11:41:39 -
Food & Drink
Recipe by Meredith Hicks

Five-spice flatbread

Tastes from both sides of Asia come together in this flavoursome, warming treat just right for these cold days before spring.

7g yeast
120ml + 2 tbsp warm water
180g bread flour
3/4 tbsp sugar
1 tsp salt
2 tbsp olive oil
1 1/2 tsp Chinese five spice
Assorted toppings: vegetables, poached egg, etc
Sea salt and black pepper to taste

Mix the sugar and yeast together in a big bowl. Pour in the water, making sure that the sugar will dissolve.

In a separate bowl, blend together the flour, salt and five spice. Pour the oil into the bowl with the dry ingredients, add the wet ingredients, and mix with a dough hook (or with your hands) for five minutes till you reach a smooth, doughy consistency.

Cover the dough with plastic wrap and allow to rise at room temperature, or until the dough has doubled in size. This time frame will vary depending on the temperature of your kitchen, but expect anywhere between 40 and 90 minutes.

Preheat your oven to 180C. Sprinkle your countertop generously with cornmeal, and roll the dough out very thinly. Brush the dough with olive oil, top with assorted vegetables and a poached egg, sprinkle with sea salt and black pepper, and bake for 15-20 minutes or until the edges are nicely golden brown.

Take the bread out of the oven and let cool for five minutes on a thin wire rack, drizzle with some additional olive oil, and enjoy!

Meredith Hicks is a freelance journalist. Feel free to check out Meredith at

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