Aggie made a marvellous mezze complete with this recipe for flatbread: a staple of many Moroccan meals.
1. In a large mixing bowl mix yeast, water and honey. Let sit until foamy. About 5 minutes. Stir in salt and flour. Knead the dough for about 10 minutes. Divide the dough into 12 small balls. Roll or pat the balls flat. They should be about 6 inches across and ΒΌ inch thick.
2. Put them on lightly buttered cookie sheets. Cover with a damp cloth and let rise for about 45 minutes. Bake the bread 12 minutes until lightly brown.
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