Lisa was the first person to discover the flatbread recipe from the Moro Cookbook (See Turkish Chopped Salad) This recipe is the easy version and is cooked on top of the cooker in heavy non-stick frying pan or flat griddle pan. I made it twice over the weekend, once to go with the fabulous aubergine and red pepper salad (also elsewhere on the blog) and on the other occasion we had it with a fish curry. Makes approx 8 breads. 260g unbleached strong white bread flour 1/2 tsp fine sea salt 1/2 level teaspoon dried yeast 200ml tepid water 2 tbsp olive oil Preheat the oven to 230C/450F. Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water. Now pour the water into the flour, a bit at a time, while mixing. When all the water is added, now add the oil, mix in and knead well. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Let it rest for 20 - 30 minutes covered by a tea towel. Roll the dough into a sausa...
Cooking and eating with my family and friends