You might have already guessed that I’m big on bread. And sure, eating it is fine and dandy, but it’s the actual process of making it that really tickles my toes. There’s a multitude possibilities – sweet, enriched doughs, basic soda breads, damper, a simple white loaf, hardier whole-wheat ones studded with grains or even nuts/seeds, pizza bases, flat breads…And today my friends it’s the flat breads that’ll be stepping into the spotlight. With a shorter rising time than many breads they don’t require nearly as much patience as some of their kin (you only have to leave the dough to rise once). And don’t bother turning the oven on – you won’t be needing it! A frying pan will do the trick, thank you very much. Continue reading
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