These are about as traditionally German as curries are English. And just as delicious. They are quick and easy to make and work brilliantly for lunches, with salads, tsatsiki, hummus or any other mediterranean foods – check out Marita’s delicious hummus recipe on her website mykitchen.co.uk!
- 150g plain flour, plus some for dusting
- 300g white bread flour
- 1 level tablespoon dry yeast
- pinch or two of salt
- 300ml lukewarm water
- sesame or nigella seeds
Dilute the yeast in the lukewarm water, then add flour and salt. Knead into a soft dough that comes off the siders of the bowl easily, adjusting flour or water as required. Cover and leave to rest for 30 minutes.
Knead the dough and form two oval flat breads. Spread the sesame or nigella seeds on the bread and flatten them down, using the edge of your hand, to create a nice square pattern. I do this on a flat sheet, covered with flour. Cover and leave for another 30 minutes.
Heat the oven to 250C. Once you have put in the breads, reduce the heat to 220C and bake for 15 minutes.