Sand bread — oven adaptation of camp flatbread

An unleavened wheat flatbread inspired by Saharan camp breads, baked here without contact with sand or ashes.

Ingredients

• 400 g wheat flour
• 240–260 ml water
• 15 ml vegetable oil
• 4 g salt

Preparation

Mix flour and salt in a bowl. Add the oil and 240 ml water, then bring the dough together.

Knead for 7–8 min until firm and supple. Add the remaining water in small amounts only if needed.

Cover and rest for 20 min. During this rest, included in preparation time, preheat the oven to 220 °C with a metal tray rated for this temperature.

Shape a disc about 24 cm wide and 1.5 cm thick. Prick the surface and score a shallow cross to help divide it.

Use oven gloves to remove the hot tray, place the flatbread on it without unsuitable baking paper and bake for 20–25 min. Turn halfway through. The bread must be golden with no sticky raw dough in the centre; cook a few minutes longer if needed.

Rest for 5 min under a clean cloth and divide into six portions. Do not add sand or ashes: this is a home oven adaptation.