1 ½ cups bread flour ½ tsp salt ½ tsp instant yeast 1 tbsp honey 1 tbsp olive oil
1/3 to ½ cup water, at room temperature1. Stir together; flour, salt, yeast, honey, oil and enough water to bind into a ball.2. Flour counter and knead dough for about 10 minutes. The dough should be medium firm, not tacky and supple enough to stretch. Oil bowl and roll dough around, cover with plastic wrap.3. Leave at room temperature for 90 minutes or until doubled in size.4. Mist counter with oil. Press dough into a square. Dust the top with flour and roll with a rolling pin into paper-thin sheet about 15 inches by 12 inches. Let dough rest from time to time by lifting and waving it a little. Cover with towel and leave to relax. When desired thinness is reached, let dough rest for 5 minutes. Line a baking sheet with parchment and transfer dough cutting off any excess.5. Preheat oven to 180 C. Mist dough with water and sprinkle toppings of your choice; sesame seeds, poppy seeds, paprika, cumin seeds, caraway seeds, rock salt etc. Either precut into strips with a pizza cutter or break into shards after baking.6. Bake for 15 to 20 minutes or until crackers begin to brown evenly across the top. Remove and leave to cool for about 10 minutes.Make the day before and store in an airtight container.
Baba ghanoushA fantastic smoky aubergine dip.
3 large aubergines, about 800g 2 garlic cloves, crushed juice of 1 lemon 3 tbsp tahini 4 tbsp olive oil salt and pepper to taste
Charring the skins is what gives this dish its great smoky taste. This can be achieved over the flame of a gas hob, under the grill or even on the electric ring. Pierce the skins first. Cook until the skins are charred and crispy and the flesh is soft. You can also cook in the oven at 200 C for about 50 minutes, but it will not have that smoky flavour that is so great.
When cool, peel and with a hand blender whisk, adding garlic, lemon juice, tahini and oil. Taste for seasoning. Scatter with fresh pomegranate seeds for colour and crunch. Alternatively garnish with flatleaf parsley.
¼ pt tahini ½ lemon juice 1 clove garlic ½ tsp sugar 5 tbsp ground almonds salt and pepper to taste
Blend together and water to the consistency you require. Garnish with flat-leaf parsley.
Pureed beetroot and yoghurt
You can cook fresh beetroot – roast at 200 C for about an hour until able to slice easily. Ready cooked beetroot works fantastically.
500g cooked beetroot 2 garlic cloves, crushed 1 small red chilli, deseeded and chopped finely (optional) 125g Greek yoghurt 1 tbsp date syrup (or maple if you don’t have) 3 tbsp olive oil lemon juice to taste salt to taste
Blend beetroot, garlic, chilli and yoghurt in processor or with hand blender. Stir in syrup oil, lemon juice and salt. Scatter crumbled feta cheese on top.