We had a delicious dinner this week, made of Falafel, lukewarm zucchini salad from Ottolenghis Plenty and Flatbread.
The dough for the bread I had already mixed around lunch time. It contained only a wee bit of yeast and some sourdough and was left on the counter for fermenting over roughly 6 hours.
After this time, the very soft dough was beautiful bubbly and I preshaped it as gentle as possible to keep the dough bubbles. While the preshaped dough rested I heated the oven as hot as possible. Baking was then only a question of minutes and we snacked the first loaf already while cooking the rest of the meal – it was just so good.
The bread is just as a flatbread should be: wild open crump under a thin crisp. And I’m asking myself why I bake flatbreads so seldom…