Flatbread is easy

I’m off for a canalside picnic tomorrow and, searching around for something to contribute, the cupboards don’t look very inspiring. Bouyed up by the success of the hummous I thought I’d have a go at its perfect companion – flatbread.
I looked up this recipe in the excellent Moro cookbook of Mediterranean food in the hope that the resulting bread would be as tasty as some of the flatbreads I sampled in Syria.
Any recipe involving yeast is faintly terryfying but this proved to be easy – and totally delicious.
The only probelm now will be keeping from being eaten before the picnic.
What you need
200g of strong, white, organic flour.
A good grind of sea salt.
1/3 level tsp of dried yeast.
170 ml of tepid water.
1 tbls olive oil.
Nigella seeds to sprinkle.
What you do
Disolve the yeast in the water and add the oil.
Add the water to the flour and salt little by little. It needs to all stick together but not crumble. If it falls apart add more water and if its too sticky add more flour.
Preheat the oven to 220c.
Once the dough is flexible knead it well on a floured surface. Cover and leave it for 45 minutes. breadstart.jpg
At the end of the time it will have increased by about 50 per cent – I wouldn’t really have found it noticeable unless I’d taken the picture.
Split the mixture into four and roll each one out to be about 3mm thick making a circle about 15cm in diameter.
Place on foil on a baking tray, smear with oil and sprinkle with Nigella seeds. breadcook.jpg
Cook for about five minutes. The finished bread will have bubbled up and be slightly golden.
Have you got a recipe for me? If so send it here and tell me a bit about yourself.

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