Super easy to make… Moro suggest you should carefully incorporate all the ingredients, but I am slightly lazy and it is still good when you just throw everything in a bowl and mix it all up
Once your dough has started to come together, knead for 5 minutes or so until the dough is tacky but not sticky
This dough shouldn’t be as wet as pizza dough, and the lovely Moro chefs recommend flouring at every stage so the dough isn’t too sticky
Leave dough covered to rise for an hour
Divide into four and gently flatten or roll your dough around 1cm thick should do it
Pop on the barbeque (0n the grill at the end of BBQing, or directly on the charcoal embers if you are feeling all outdoors-ey – it’s fun) OR in the oven at 220˚c
5 mins or so on each side should do it – you want the side you can see to bubble up slightly
Best with Greek Yoghurt or something similarly dip-like; here with lentils and barbequed vegetables too…