Being ever the frugalMamma you will note that I ammaking this in my tabletophalogenoven – no sense heating the whole oven for one loaf of bread is there
If refrigerating overnight before baking, do cover with cling film to stop it drying out. We live inEastAnglia - which is also known as the "BreadBasket" of Britain
You can keep them warminanovenat low heat under tin foil if cookinga whole batchat once. How I wish I hada griddle to get those sexy lines on my flatbreads
I'd suggest two skewers per person (perhaps just one if serving with pittabreadandsalad). First of all, apologies for my absenceand not responding to previous comments
Mine were on top of a on arathertatty old bakingtrayandinfront of the fire as you can see. After first prove, knock dough back (just as you do normalbread dough), divide intoballsandleave to rise
I never grease or flour for pastry or bread, chocolate, fudge, brownies etc. I actually sterilised the jarsin my halogenoven whilst I made the syrup andwas so easy
