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August 5, 2012

Yesterday Paul, Oscar and Mieke were here and we had a great day – shopping, dodging the rain, sitting in the sunshine and finally sitting down to a family and friends meal. What more can you ask for? We ate lots of stuff – rice, salads, cheese, tomatoes, pizza, and I made flat breads – which are surprisingly un-photogenic – but they taste nice. Ideally you need an Aga, but a pan on a gas ring  – or fire – will suffice, I reckon.

Put a pound (16oz)of bread flour in a bowl. Add some salt or dried herbs of you like. Dissolve a teaspoon of dried yeast  in 13fl oz warm water with a teaspoon of sugar and let it “bubble” for half an hour, then add to the flour. Mix together and knead till the dough is smooth and elastic – takes a few minutes and you may need more flour. Leave to rise in a warm place for an hour.  Pull handfulls of dough off and roll them into thin, flat rounds. Flour the dough if it’s sticky and place on the simmering plate of the Aga and put the lid down.  Cook for about 3 minutes and then flip over and cook the other side. It should puff up a bit. No Aga? Cook in an ungreased frying pan on a medium heat – you will need a lid to cover the pan ideally.

Serve warm.

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