By Darina Allen
Shraak is a thin, crisp unleavened bread that is great to serve with cheese and pickles.
500g (1lb 2oz) plain flour
½ teasp salt
Place the flour and salt in a large bowl and stir in 250ml (9 fl.oz) lukewarm water or just enough to form a firm dough.
Knead the dough until smooth.
Cover and rest for 30 minutes to make the dough more pliable. Preheat the oven to 200C/400F/gas 6.
Working on a floured surface, divide the dough into 16 equal pieces and roll them out into thin rounds.
Place the rounds on a floured baking sheet and bake for 10-12 minutes, or until they puff up and lightly colour.