Watch Tom's recipe
If watching on a smart phone turn your phone to landscape.
Set up your EGG
Set up the EGG for direct cooking with a Baking Stone sitting on top of the Stainless Steel Grid. The target temperature is 300°C.
Mix the flour, yeast and salt in a large bowl and make a well in the middle. Pour the oil and water into the well, then gradually begin incorporating the flour to create a dough. Knead until the dough is smooth, then leave to rest for 1-2 hours, until doubled in size. Knock the dough back and form into six balls (or more if you prefer smaller breads). Leave until needed – for maximum efficiency, you can do this ahead of time.
Cook the flatbreads
On a floured work surface, use a rolling pin to flatten each ball into 5mm-high rounds. When the EGG is up to temperature, cook the breads on the Baking Stone for 2-3 minutes, turning halfway through. Do this in batches – don’t overcrowd the stone.
Season each bread with a drizzle of oil and either a sprinkle of sumac or a mix of sesame seeds and dukkah.
