Get in my belly!
We have here what is probably one of the best sourdough breads in the world. The small old fashioned bakeries are still active and alive in the hub of every village and town.
Old village bakery in the heart of a Mediterranean village
Fermented slowly the bread is crunchy and crusty with the inside, moist, light and an overall flavor that is unique.
For my recipe I use ftira flat loaf topped with sesame seed. Traditionally these loaves are dipped in olive oil and lightly spread with tomato paste and an optional addition is tuna.
I replaced tuna with slow cooked pulled pork during our tv programme with a very delicious result.
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