The pilaf, meanwhile, is loosely based on a recipe from one of the gorgeous Moro cookbooks that I’ve been making for years. My friend, the fabulous chef Laura Jackson, who co-owns the lovely canal-side Towpath cafe in east London, makes an especially delicious stew with braised courgettes, white beans and saffron that she serves with minty creme fraiche. Store in a plastic bag after they have cooled.Slow cooking turns courgettes wonderfully rich, and once you’ve mastered the approach, there are many variations on the theme.Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft.If they are taking longer to cook, increase your heat so that they don’t dry out. Dry fry them on a hot skillet or electric griddle for 2-3 minutes per side, or until they are puffed a bit with some browned spots.Roll out the pieces of dough into 6-8 inch circles, as evenly as possible.Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap, for 10 minutes.Let the dough rise until doubled, about one hour.
Place the dough in an oiled bowl and cover tightly with plastic wrap.Knead the dough for 5 minutes in the machine, or 8-10 minutes by hand.If the dough isn’t coming together and clearing the sides of the bowl, sprinkle in more flour, a couple tablespoons at a time until it clears the sides and bottom of the bowl.In the bowl of a stand mixer with the dough hook attached, mix together the water, 2 cups of flour, yeast, olive oil and salt.
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