A restaurant in Sydney Rd, Melbourne, called Alasya,
served a Turkish flat bread that was baked in a brick oven.
It was best eaten VERY fresh; by the time leftovers were a day
old, they were already going hard. I have cooked
Valentina Harris's recipe for Foccaccia bread, and it
is similar, but the Turkish bread was more golden in colour
and had large air gaps in the bread.
If anyone has a recipe for this, I would really appreciate it,
as I now live on the west coast of Australia, a little too far away
to ask the chef!
Thanks in advance, Rae.
Please send to berge@atsibm.murdoch.edu.au