Middle East Flatbread
ready in about two and a half hours;
serves 6
You might need to buy:
- For the topping
- 360ml/12fl oz tepid water
- 10g/1/4oz instant yeast
- 25g/1oz caster sugar
- 10g/1/4oz salt
- sesame seeds
- dried thyme
- dried marjoram
- little olive oil