I almost typed up the recipe again and remembered that i did this way back in the summer….but they were covered with cheese and thyme….anyway…I pasted the recipeup here..they are delicious..and I’ve just discovered that if cut them in half and toast them next day for breakfast..slathering them with LOADS of butter..they’re reminiscent of english muffins…enjoy…and can I see your efforts please???

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  • 1 sachet of easy yeast or fast action yeast
  • 1 tsp sugar
  • 500 ml water or 250ml water and 250ml milk (I use milk and water)
  • 750-1kg plain flour
  • 2 tsp salt
  • 1 tbsp butter, melted
  • 1 tbsp olive oil

sift the flour into a large bowl…it’s alot of flour so make sure you have a large enough container to work with.

add the yeast to the flour along with the salt and sugar, butter and oil and mix well

heat the milk and water till tepid and then make a well in the centre of the flour..adding enough of the milk and water to make a soft dough…you may need more or less wet than is given here as each flour tends to have a different absorpbancy. Knead the dough well for about 10 or 15 minutes, and it should remain soft but not sticky..if the dough does become too sticky then just add more flour…

form the dough into a ball and then coat the dough lightly with oil . place it in a large bowl and cover..I leave mine to rest for at least an hour in my wooden jifna with a large saucepan lid to cover it and keep it warm…

this dough will relax alot when left to rest so after it’s at least doubled in size reform it into a ball and then breakoff small lumps about the size of a tennis ball…although you can do them larger..I prefer to make smaller individual breads… I manage to get at least 12 loaves from this amount of dough masha’allah

flatten the balls slightly and then roll into rounds about the size of a side plate and leave to rest for another half an hour on a worktop..you should preferably cover with clean dry tea towels..although a freshly washed bedsheet works really well ;)

I preheat my oven to gasmark 8, but your ovens may vary..and then bake the bread a couple at a time for about 10 minutes..traditionally these breads should leave the oven pale and not browned too much..as you can see mine are light golden, but a teen was in charge of the baking this time!

you can experiment with toppings..my current favourite is olive oil and then grated cheese and oregano or thyme or you can just leave them plain

you can make a paste from lemon juice, olive oil, thyme and roasted sesame seeds which is deliciou

I’ve also used these breads as individual pizza bases…. and if you were at the last picnic we had..these were the breads you ate..have a go..they’re wonderful masha’allah