This bread is based on a recipe for Marrakech Tagine Bread in 'The Food of Morocco' by Paula Wolfert were baked on a stoned in the barbecue.
The dough is divided into four and each piece shaped into a ball and flattened then left to rise for about an hour. Just before being placed on the hot stone in the barbecue, each round is pressed down gently with the palm of the hand and poked a few times with a fork.
Once they are baked, they are placed in a cloth lined basket while the rest of the dinner is being served.
Because the barbecue heat is uneven, it's important to move the bread around. They may have to be turned over as well; they can get quite dark on the bottoms well before the tops are cooked. It's essential to move quickly so that the heat in the barbecue isn't lost. But don't get overly worried about small char marks. They don't detract at all from the flavour of the bread.
Paula Wolfert calls this bread "Tagine Bread". In the winter, we'll bake the bread on a stone in the oven and serve it with Chicken with Prunes & Apricots or Moroccan-style Chicken, olives and preserved lemons. But now, barbecue season has just begun so we had the bread with grilled chicken, grilled lemons, olives and steamed broccoli. We dipped the bread into oil. The next day, we heated up left-over bread and had it with fuhl.
While we were waiting for the bread to finish baking, I noticed that our lovage was beginning to flower. This is quite thrilling! Last year, we tried unsuccessfully to grow lovage from seed. I was bemoaning the fact to a colleague last October and she very kindly dug up some of her lovage and brought it to work the next day.
We are hard pressed to decide which scent is more intoxicating: the smell of freshly baked bread or lilacs wafting in through the open kitchen window. The furry black creature has NO difficulty deciding....