Garlic, anchovy and olive flatbreads

Method

1. To make the bread, mix the flour with the salt and lager in a large mixing bowl. Bring together into a rough dough, then knead on a lightly floured worktop for a few minutes or until smooth. Return the dough to the bowl, cover with cling film and leave to rest for 15 minutes.
2. For the topping, roughly chop the anchovies and olives and finely chop the garlic. In a medium saucepan, heat the oil and sauté the olives and anchovies over a low heat for 1 minute. Remove from the heat and leave the flavours to infuse.
3. Divide the dough into 4 equal pieces. On a lightly floured worktop, roll out each portion of dough to a circle about 20cm in diameter. Put a dry frying pan over a high heat and, once hot, add the flatbreads, one at a time, then cook for a minute or until the topside becomes slightly bumpy. Flip the flatbread over and cook the other side for a minute or so more. You don’t want the flatbreads to be burned, but it’s good to have a few bits of char. If you’re cooking on gas, remove the flatbread from the pan using kitchen tongs and hold it directly in the flame for 10 seconds. It should swell up slightly. Remove from the heat and arrange on a plate. Top each flatbread with the flavoured oil, then serve.
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