Camembert and quince flatbreads


  • 500g/1lb 2oz strong white bread flour
  • 10g/½oz salt
  • 1 x 7g sachet fast-action dried yeast
  • 320ml/11fl oz lukewarm water
  • 200g/7oz Camembert
  • 150g/5½oz quince paste (membrillo)
  • flavourless oil, for oiling the pan

1. Place the flour, salt and yeast in a large free-standing electric mixer with a dough hook attachment. Start the machine running on low speed while you gradually pour in three-quarters of the water. Leave to mix for a minute, then add the rest of the water. Turn the mixer speed up to medium-hig...

View full recipe at SpringPad


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