Twenty rounds before the pan
Saturday flatbreads, weighed once and then done by feel: one bowl, one worktop, and twenty rounds resting under a cloth.
How it goes
- Mix the flour, salt and most of the water until nothing dry is left in the bowl.
- Knead on the worktop for eight minutes, adding the last water only if the dough tears.
- Cut twenty pieces, roll each into a ball and cover them with a clean cloth.
- Roll one round at a time while the pan heats, and cook each until it puffs.
The recipe lives in the head now, which is the point of making it every week. The first few times it lived on a card, then on the card and the back of a hand, then nowhere in particular.
Twenty is not a magic number. It is what fits on the worktop in four rows of five, and what the household eats by Monday.
What changes from week to week is the water. Humid mornings need less of it; the dough says so before the scale does.