Golden Herb Flatbreads

1. Attach the dough hook to your Smeg stand mixer. Add the flour, salt and dried herbs to the bowl. 

2. With the mixer on a low speed, gradually pour in the warm water, followed by the olive oil. Mix until the dough comes together. 

3. Increase to a medium-low speed and knead for 4–5 minutes until smooth and elastic. The dough should be soft and slightly springy to the touch. 

4. Transfer the dough to a lightly floured surface, shape into a ball and cover with a clean cloth. Leave to rest for 10–15 minutes to relax the gluten - this makes rolling much easier. 

5. Divide the dough into 4–6 equal portions. Roll each piece into a thin round or oval (approximately 2–3mm thick). 

6. Preheat your Smeg gourmet pizza stone or hob plate over a medium-high heat until hot. Ensure if your using the gourmet stone to have it preheating at the highest oven temperature for at least 40 minutes.  

7. Place one flatbread onto the dry surface. Cook for 1–2 minutes until bubbles form and the underside is golden with light charring. Flip and cook the second side for a further 1–2 minutes. 

8. Remove from the heat and brush lightly with olive oil. Sprinkle with sea salt flakes and fresh herbs if desired. 

Serve warm as a side, wrap, or base for quick toppings.