Flatbread from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • bread flour
  • active dry yeast
  • olive oil
  • EYB Comments

    See recipe for suggested herb/spice toppings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested herb/spice toppings

  • Allegra on April 24, 2013

    This has become my absolute favourite flatbread. Wonderful for a quick fix with its 45 min rising time. I find that I always have to add quite a bit extra flour for the correct consistency. It's not quite a pita, almost a naan, but always delicious. Soft and bubbly and beautiful. Goes splendidly with the spiced labneh recipe in the same book.

  • Yildiz100 on February 17, 2013

    Really nice pita type bread. Very good result for so little work. Could use a bit more salt.

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