Yeasted flat breads were a new cooking experience for me. I made these for a meze platter that I did as starters. As they could be made in advance I didn’t have to stand at the hob while we had guests over for dinner.
The first flight I can remember taking was when I was 9 years old. I flew from Johannesburg to New York as an unaccompanied minor. One of my grandfather’s friends was on the plane flying first class and I can remember the cigar he was smoking. I am not sure when the airlines stopped people from smoking on flights but when I went to Israel in 1985 I don’t remember anyone smoking. What amuses me is that for years there have been no smoking signs on the planes. These are lit up next to the seatbelt sign above each row of seats. And of course they stay lit up the entire flight. People are also reminded verbally that the flight is a no smoking one. In this day and age I cannot imagine anyone lighting up on a plane.
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But I do know of someone who went into the bathroom for a smoke and thought that her E Cigarette would be OK. So, as long as these people exist out there the no smoking signs will have to stay in place. But, on the newer planes these have now been replaced with a sign indicating when you can and cannot use your electronic items. It is as if cellphones are the new cigarettes! Despite these signs, people try to leave their electronic items on a long as possible before take-off and landing. And no sooner has the plane touched down than you hear a series of bings as messages come in to the numerous mobile devices suddenly on a network. I only noticed this sign a month ago so it was a new experience for me. Have you noticed this no electronic sign on a flight?
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Yeasted Flat Breads
- 175 g flour, plus extra for dusting
- 2.5 mls fructose
- 2.5 mls salt
- 6.25 mls instant dried yeast
- 140 mls tepid water
- Oil for greasing
- Place the flour, fructose and salt into a bowl and whisk gently to mix
- Add the yeast and whisk again to combine
- Make a well in the centre and pour in the water
- Mix by hand to form a dough then turn out onto lightly floured surface
- Knead for 5 minutes to develop the gluten
- Lightly oil the bowl and place the dough into the bowl
- Cover with shower cap and put in a warm place to prove until doubled in size
- Lightly oil your work surface and turn the dough out
- Gently knock back and divide into 4
- Roll each piece into a ball
- Lightly oil the bowl again and place the balls into the bowl for 5 minutes
- Roll out each piece until very thin
- Book fold by folding the l;eft side a third of the way in, then the right side a third of the way in
- Fold the top a third of the way down, and the bottom a third of the way down
- Turn over and roll out very thinly
- Using a non stick pan fry each flat bread until golden brown on both sides