26 April 2020
1 tsp fast-action yeast
1/2 tsp sugar
100ml warm water
200g strong white bread flour, plus extra to dust
1/2 tsp salt
3 tbsp natural yoghurt
1 tbsp melted ghee or butter, plus extra to brush
A little vegetable oil, to grease
1/2 tsp sesame seeds (optional)
Serves: 4 breads
Source: Felicity Cloake in The Guardian
Stir the yeast, sugar and half the water together in a bowl. When it begins to froth, add the yoghurt and butter.
Mix the salt and flour, then add the yeast mixture and combine. Add enough warm water to make a soft pliable, slightly sticky dough.
Knead the dough until smooth and no longer sticky.
Lightly oil the bowl and place the kneaded dough back in, cover and allow to rise until doubled in size - allow an hour or so.
Split the risen dough into 4 balls and roll each into an oval shape 15cm long - cover and allow to rise a bit while the oven is heating.
Heat the oven to the highest setting - in this case, 300C.
Using a peel, put 2 breads at a time into the oven, and bake for 3 minutes - don't let the top colour too much. The idea is that the breads should be soft and fluffy.
When you're ready to serve, heat the breads under a hot grill and top with melted butter and a sprinkling of sesame seeds.
Crispy bread made with the sourdough starter.
Flatbreads made using sourdough starter - a long process, but the results are delicious.
Lebanese breakfast flatbread
I made this recipe again in two batches, adding 1 tsp of Nigella seeds to the second.
Very good results again, the dough is a pleasure to work with.