Mint flatbread

Deur Barbara Joubert, SARIE KOS Somer 2009/10

Foto’s: Micky Hoyle Galery

Especially good with chilled pea and mint soup.

(Serves 8)

375 g cake flour
5 ml salt
10 g sachet instant yeast
5 ml sugar
15 ml olive oil
about 300 ml lukewarm milk
about 12 mint leaves
coarse salt

Preheat oven to 180 °C. Combine flour, salt, yeast and sugar. Add oil and milk. Mix well to form dough. Knead for at least 10 minutes. Brush a bowl with some olive oil and put dough in the bowl. Brush dough with some oil too, cover bowl with cling wrap and leave in a warm place. Let prove to double the size. Knock down and form a large, flattish round bread. Put it on a greased baking tray and arrange mint leaves on top. Sprinkle coarse salt over and let prove for another 20 minutes. Bake for 20 - 25 minutes.