Tuesday, 15 October 2013


Now this is where you get a really enjoy the alchemy of working with dough.

Flatbreads come in many shapes & sizes, & are of course a staple food in many corners of the world.

These flatbreads were sympathetic to those from north africa: the dough made with a blend of water & yoghurt, so the final bread has a lovely rich flavour. It takes a bit of practise getting the thickness correct but once you are "in the zone" between rolling & cooking them on the hob it's great fun watching them bubble & rise up.

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