2 1/4 tsp active dry yeast
2 cloves garlic, minced
3/4 tsp sea salt, plus extra for sprinkling
2 cups (260 g) plain wholemeal flour
3/4 cup (180 ml) warm water *
1 tsp caraway seeds
To a large mixing bowl, add yeast, garlic, sea salt, flour and whisk.
Make a well in the dry ingredients and ½ cup of the warm water. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Place the dough back into the bowl and cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
In the meantime, heat a large non-stick frypan to medium high heat.
One at a time on a lightly floured surface, roll each piece of dough into a large oval. Transfer the flatbread to the frypan. Don’t touch, cook for a couple of minutes, or until you notice it puffing up. Flip and cook for a couple of minutes on the other side. Sprinkle the top with sea salt flakes and caraway seeds, before placing in a low oven to keep warm until serving. Repeat, until all flatbread is cooked. Serve when all are cooked.
*Temperature of water should be about (43 C) or the temperature of bath water. It shouldn't be too hot to the touch (or it can kill the yeast) or too cool (or it won't activate the yeast).