Country Flat Recipe

10 ml/2 tsp dried yeast

15 ml/1 tbsp clear honey
120 ml/4 fl oz warm water
350 g/12 oz/3 cups strong plain (bread) flour
5 ml/1 tsp salt
50 g/2 oz butter or margarine
5 ml/1 tsp caraway seeds
5 ml/1 tsp ground coriander

5 ml/1 tsp ground cardamom

120 ml/4 fl oz warm milk
60 ml/4 tbsp sesame seeds

Method:

Blend the yeast and honey with 45 ml/3 tbsp of the warm water and 15 ml/1 tbsp of the flour and leave for about 20 minutes in a warm place until frothy. Mix the remaining flour with the salt, then rub in the butter or margarine and stir in the caraway seeds, coriander and cardamom and make a well in the centre. Mix in the yeast mixture, the remaining water and enough of the milk to make a smooth dough. Knead well until firm and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 30 minutes until doubled in size.

Knead the dough again, then shape into flat cakes. Place on a greased baking (cookie) sheet and brush with milk. Sprinkle with sesame seeds. Cover with oiled clingfilm and leave to rise for 15 minutes. Bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 30 minutes until golden.