Bakers will often talk about a 'Goldilocks' ratio of water to flour. It's what they call 65 per cent hydration: 650 millilitres of water to every kilogram of bread flour. When you mix dough at this ratio it's soft but not too sticky, perfect for rolling out into amazing flatbreads. I make the dough the night before and let it sit in the fridge for a day or so to ramp up the flavour. This makes a big batch, but it keeps well in the fridge for up to three days.
650g water, about room temperature
7g sachet fast-action dry yeast
50g sunflower oil
1kg bread flour
1. The night before, pour the water into a large bowl, whisk in the yeast then stir in the oil. Add the flour and salt, combine to a shaggy mixture then leave covered for an hour.
2. Give the dough a light knead for about two minutes then return it to the bowl, stick it in the fridge and leave covered with cling film for a day or so (I find it's fine for up to three days when kept chilled).
Use this dough to make Dan Lepard's Spanish-Turkish spiced tomato pizza.