Adyghe Bread

Method

Mix the flour, salt and yeast in a large bowl, then add the warm water and melted butter, combining until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then leave to rise for 1.5 hours until doubled in size. Divide the dough into two equal portions and shape each into a flat oval loaf approximately 2cm thick. Dust a baking tray with cornmeal and place the loaves on top, then leave to prove for 45 minutes. Bake in a preheated 220°C oven for 25-30 minutes until golden brown and hollow-sounding when tapped underneath.