As we head into winter, colder and frosty days call for warm, comforting meals — and nothing beats homemade bread. This easy flatbread recipe features our pure, raw Aotea Mānuka Honey for a subtle sweetness and beautiful flavour.

Ingredients

• 235 g high-grade flour
• 7 g instant yeast
• ½ tsp salt
• 1 tbsp Aotea Mānuka Honey
• 150–180 ml extra virgin olive oil
• 135 ml warm water

Toppings

• Rock salt (to taste)
• Garlic (to taste)
• Fresh rosemary (to taste)
• Extra drizzle of Aotea Mānuka Honey

Method

1. In a mixing bowl, combine the warm water, honey and instant yeast. Stir gently and let sit for 2–5 minutes until activated.
2. Add 3 tablespoons of olive oil and the salt to the yeast mixture. Stir to combine.
3. Place the flour into a larger bowl, pour in the yeast mixture, and fold together with a spoon until a shaggy dough forms.
4. Transfer the dough to a clean bench and knead by hand for 5–10 minutes until smooth and silky.
5. Place the dough in a lightly oiled bowl, cover with a tea towel or plastic wrap, and rest in a warm place for 5 minutes.
6. Generously grease a baking tin with 2–3 tablespoons of olive oil.
7. Press and ease the dough evenly into the prepared tin.
8. Cover and allow the dough to rise for approximately 15 minutes.
9. Using your fingers, press deep dimples into the dough. Brush with olive oil, sprinkle with rock salt, garlic and rosemary, then drizzle generously with Aotea Mānuka Honey.
10. Place the tin into a cold oven, then set the temperature to 200°C (400°F). The dough will rise as the oven heats.
11. Bake for 20–25 minutes until golden and well risen. Remove from the oven and finish with an extra drizzle of olive oil and honey.

Enjoy warm straight from the oven, or allow to cool slightly before serving.