I love making bread, and eating it, and since we've been on holiday and seen lots of lovely tapas, I saw and brought home Mediterranean Cookbook from the library. Today I thought that some nice flatbreads would do for a soup and tapas supper, quick and easy in between getting back from Pilates and going out to a committee meeting!
Loved the blend of spices, and adding crushed cooked chickpeas, which I had just defrosted in the fridge. With yogurt too in the recipe, they will be quite nutritious...plenty left to go in the freezer. Mixed strong flour with semolina flour for this one. I made a couple of ciabatta shaped ones, for slicing and to drizzle with oil.