Tom Worthington

Recipe for Flat Bread

by Tom Worthington

11 May 1997





  1. Add all the dry ingredients into a mixing bowl. Adding liquids
  2. Pour in the warm water and oil. Keep a little oil for grilling later. Add most of the milk and mix with your hands. Mixing
  3. The mixture should be sticky, not runny. Add some flour to your hand to stop the mixture sticking to you.  Kneading
  4. After a minute or so's mixing the dough will forma a ball, which you can then knead. Fold the mixture over and over for a few minutes.  Rising
  5. Cover the bowl with a cloth and allow to stand in a warm spot for 30 minutes to and hour. The dough will expand to about twice the original size due to the yeast.  Re-kneading
  6. Knead the bread again for a minute or so. It will shrink to its former size. I am not sure why this step is done, but perhaps it redistributes the CO2 pockets formed in the rising.  Second Rising
  7. Cover the bowl with a cloth and allow to stand for about 15 minutes. It will rising again almost as big as the first time.  Making Strips  Making Strips
  8. Heat your grill to a high temperature. Form the dough into strips, balls or whatever shape you like. They shouldn't be more than about 8mm thick as they are to be quickly cooked.  Grilling
  9. Pour a little oil on the grill pan and add strips. Cook for a few minutes.  Serving
  10. Serve, with something, such as Dried Tomatoes and Capsicum in Oil Eating
  11. Enjoy it.

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