Preparation time: 35 min
Makes about 16
Ingredients
500g plain flour, plus extra for dusting
1 rounded tsp bicarbonate of soda
1 dessert spoon of nutmeg
1 dessert spoon of ground coriander
½ tsp chilli powder
1 ½ tsp fine sea salt
400ml boiling water
2 tbsp olive oil
Method
1. Put the flour, bicarbonate of soda, nutmeg, ground coriander, chilli powder and salt in a bowl and make a well in the centre. Gradually add the boiling water, mixing with a fork as you do so. Add the oil in the same way. On a lightly floured work surface, tear, roll and turn the dough for 5 min, adding a little more water if it feels too dry. Just sprinkle it on and gently work it in. Place in a bowl, cover with clingfilm and leave to rest at room temperature for 20 min.
2. Re-flour the work surface and roll the dough into a long sausage. Cut it into 16 equal pieces, then roll each piece into a ball. Roll out each ball into a circle about 22cm in diameter — you should be able to see through the dough circle.
3. Heat a large, dry frying pan. When hot, place a dough circle in it and fry over a medium to high heat until pale speckled brown on both sides — about a minute on each side. Set aside to cool on a wire rack while you fry the remaining circles in the same way.
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Rosemary Shrager Cookery School, The Corn Exchange, The Pantiles, Royal Tunbridge Wells, Kent (01892 528700; rosemaryshrager.com). The next bread masterclass is on May 10, £215.