Egyptian Flat Bread

Makes about 8 pita

500 g /1 1/2 lb spelt or other strong bread flour (brown or white)
1/2 tsp salt
7-g/ 1/3-oz sachet easy-blend dried yeast (1 packet)
300 ml /1/2 pint/ 1 1/2 cups tepid water (one-third boiling to two-thirds cold)

Mix the flour with the salt and yeast in a large bols. Make a well in the centre and our in the water. Gradually draw the flour into the water and mix to a soft dough. Knead by hand on a floured board for 15 minutes, or for 10 minutes in a food processor fitted with a dough hook. Pour a little oil into the bottom of a bowl, roll the dough in it and cover the bol with a clean damp cloth or cling film. Put in a warm place for 1 1/2-2 hours or until the dough has almost doubled in size. Remove the dough from the bowl and 'knock back' or punch it down. Knead it again for another 3-4 minutes, then cut into eight pieces. On a floured board, flatten out each piece into a round (about 5 mm / 1/2 inch thick) with your hand or a rolling pin. Transfer to a floured baking tray and bake in a preheated hot oven (220 degrees C/ 425 degrees F/ Gas mark 7) for 8-10 minutes. Do not open the oven door while the bread is baking. each bread should puff up, leaving a pocket in the middle. Remove from teh oven adn cool slightly on a wire rack."

Sesame Rings

Makes 2 rings

500 g /1 1/2 lb strong white bread flour
1/2 tsp salt
1 tsp sugar
7-g/ 1/3-oz sachet easy-blend dried yeast (1 packet)
300 ml/ 1/2 pint/ 1 1/2 cups tepid water (one-third boiling to two thirds cold)
2 tbsp olive oil
1 egg
sesame seeds for sprinkling

Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre. Pour in the water and oil and gradually draw in the flour. Knead on a floured board for 15 minutes, or for 10 minutes in a food processor fitted with a dough hook. Pour a little oil into a bowl, roll the dough in it and cover the bowl with a clean damp cloth or cling film. Put in a warm place for 1 1/2 -2 hours or until the dough has almost doubled in size. Take the dough out of the bowl, 'knock back' or punch it down and knead again for a further 5 minutes. Cut the dough in half and roll each half into a sausage shape that you can form into a ring with a diameter of about 20 cm/ 8 in, about 5 cm/ 2 in thick. Lay the rings on an oiled baking tray. Bweat the egg wtih 2 tbsp water and glaze the tops of the rings. Sprinkle generously with sesame seeds and bake in a preheated hot oven (220 degrees C/ 425 degrees F/ Gas Mark 7) for 10 minutes, then reduce the heat to 150 degrees C/ 300 degrees F/ Gas Mark 23 for a further 15 minutes. Remove from oven and cool on a wire rack."

Source: Food Fit for Pharoahs: An Ancient Egyptian Cookbook Michelle Berridale-Johnson British Museum Press:London 1999

Photo Credit: Great Pyramid of Giza from a 19th century stereopticon card photo