Method

• Put the two flours into a large bowl with the salt and yeast
• Mix well
• Add the oil and 325ml warm water and mix to a rough dough
• I try to do as much of the messy stuff in the bowl and then tip out the mixture onto a lightly floured bench top
• Knead for 5 minutes or so, if you aren’t feeling energetic this can be done in your mixer with the dough hook and gently knead the dough for 5 minutes
• This dough is quite sticky so don’t be alarmed as it will produce a better textured bread
• Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film
• Cover with a tea towel and leave in a warm place to double in size – at least an hour, probably closer to two
• Preheat the oven to 200C Whilst you are waiting for the dough to rise prepare the oil which will be brushed over the base of the flatbreads
• Crush the garlic and mustard add to the oil, along with the fresh sage leaves and a little sprinkle of salt and pepper
• Set aside until required
• When the dough is well risen and puffy, tip it out and ‘knock it back’ by gently pushing the dough in with your fingers or knuckle until it collapses to its former size
• It’s now ready to be shaped into 8 even sized rough rounds
• Roll each round out to so that it is about 3mm thick, place onto lightly greased oven tray
• Brush over the sage and garlic oil onto each flatbread making sure you get a few leaves on each one
• Scatter over the ham and Caerphilly cheese
• Sprinkle over a little more salt and grind or two of cracked pepper
• Bake in preheated oven for 12 minutes or until base is crisp and the cheese is bubble and delicious
• NB the toppings are endless so get adventurous and use this fabulous dough to the fullest!