Flatbreads with artichoke and lemon dip – Food & Home Magazine

Ingredients

• 420g (3½ cups) cake flour, sifted
• 5ml (1 tsp) Maldon salt
• 22,5ml (1½ tbsp) dried instant yeast
• 60ml (¼ cup) olive oil, plus extra for brushing
• 190ml warm water
• <h3>Artichoke and lemon dip</h3>
• 2 x 400g tins whole artichokes, drained
• juice and zest of 1 lemon
• 90ml mayonnaise
• salt and freshly ground black pepper, to taste