What? More baking!

A couple of years ago, I gave a talk on bread making to our local WI group. Not wishing to preach to the converted as so many of them were life-long bread makers, I chose as my theme 'making a little dough go a long way'. I went through the various types of flatbreads etc you could derive from a basic white dough mix. As a follow-up to that talk, I was asked to do a practical demonstration, which turned out to be an enjoyable evening. As several of Jan's friends could not make that particular session, we had three of them around last night for a hands-on try in our kitchen. Here's what we produced:

1. Rouquefort and walnut fougasse.
2. Raisin and fennel seed fougasse.
3. Moroccan flatbread with chickpeas, cumin and coriander seeds.
4. Ksra (a North African flatbread made with wholemeal flour and spiced with ground star anise and whole aniseed seeds).
5. Black olive and sun-dried tomato foccacia.
6. Pitta breads.

All done in a couple of hours and all (with the exception of the ksra) using a white dough mix as the starting point and just adding a few ingredients.