All went according to instructions but I gave an extra thirty minutes for meat tenderness before adding the apricots, pistachios, etc. When they have cooked in, you will have something glistening, sweet and slightly fatty but, above all, very deep and desirable!
To my shame, I have never bothered (bother… what bother?!) to make flatbreads. Soda, focaccia, spicy cardamom buns and the perfecting of our staple of sandwiches and toast, wholemeal loaves, are just a few who have distracted me from that simplest of delights… breads which are flat!
I am even more ashamed of myself for having neglected this fundamental variety of cooking as I remember one particular pleasure which was part of holidays to Turkey a few years back.
Morning walks to explore the rocky coastline were a regular feature. We returned from the sun’s heat to seek the shelter of parasols and the comfort of a gin sling. One day a week, while we were walking, Aynur and Gülsüm began the making of flatbreads using the shade of gardener, Bayram’s, vine-laden pergola. They would go to the communal garden fire-pit and mix a simple dough, kneading it for smooth consistency with slow pummelling. On our return they were ready to divide, roll and cook their mix on the domed iron griddle in my picture.