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Friday Flatbreads:
Ingredients:
• 250g plain flour
• 1tsp salt
• 1 tablespoon olive oil
• 150ml warm water
Method:
• Mix all ingredients together, knead until smooth, leave to rest for about half an hour.
• Divide into six and roll out really thinly.
• Cook in a hot frying pan or on a griddle for a couple of minutes on each side until they are cooked but not dry, and they should bubble up a bit.
• Serve with dips or use as wraps for your favourite meat and veg or salad.

Simple Wholemeal Sourdough - For the Week:
• One week before you want to make your bread, make your starter. This you will need a large jar or container with a lid.
• DAY 1 - Mix together 1 level tablespoon of wholemeal flour and 2 tablespoons of lukewarm water together in a sealable jar, seal and leave on your kitchen worktop overnight.
• DAY 2, 3, 4 and 5 - Each morning, you will need 1 level tablespoon of wholemeal flour and 2 tablespoons lukewarm water. Mix these into the mixture in the jar and whisk really well, seal and leave overnight.
• The starter will be ready to use after about a week. It should be bubby and very active, almost doubling in size overnight. If you are not going to use if for a while, you can pop it into the fridge so you don't have to keep feeding it. To rivive it, take it out a couple of days before you want to use it, pour off any separated liquid, discard half of hte remaining mixture and start to feed as before. It will soon be bubbly and active again.
To make Sourdough bread:
• The night before baking day, pour a large cupful of your starter into a large bowl, you don't have to be precise. Add 450g strong white flour and 550ml warm water, mix together really well, until there are no lumps. Leave this overnight, at normal room temperature, covered with damp tea towel or a plastic bag.
• In the morning you will find a nice spongy bubbly mixture waiting for you. To this, add 550g strong wholemeal bread flour and 20g sea salt and mix really well and knead until smooth. The dough should be soft and a bit sticky, but able to hold a shape. You may need a little more flour or water.
• Shape the dough into a ball, place into an oiled bowl, cover with a damp cloth and leave for 10 minutes. Then take it out of the bowl, give it a little 2 minute knead, shape into a ball and return to the bowl, cover and leave for another 10 minutes. Repeat this process once or twice more.
• Divide the dough into 2 loaves and shape into rounds. Take a normal mixing bowl and a thin smooth cloth, linen is best, but most tea towels will be fine. Heavily dust the cloth with wholemeal flour, place your shaped dough, rough side down, onto it, then lift it into the bowl, sprinkle heavily with more flour, and cover with a damp cloth or a greased plastic bag. Leave on the side at normal room temperature, until doubled in size. This could take up to 4 hours, or the loaves could rise in an hour, depending on the warmth of the day, and the liveliness of your starter
• When the loaves have doubled in size, preheat the oven to 200c, put your baking tray into the oven and when it is hot, take the tray out, sprinkle heavily with flour, quickly turn out your loaves and carefully or haphazardly make some slashes in the dough. The slashes help the dough to expand, but also act as decoration. Bake for 30 to 50 minutes until the loaves sound hollow when tapped.
Place the loaves on a cooling rack and try to resist eating it until it is cool, or don't! Enjoy your wild bread!
(Makes two large loaves)