Mongolian flatbreads
“Some years ago, we trekked for eight days across the Mongolian steppe on short-legged ponies, with a guide and cook. On day five, the cook pulled a metal bowl from her bag, tipped in some flour and made a dough which, studded with garlic and sad-looking wilted spring onions, became the best crispy flatbreads. Bread-making always terrified me, but – formed by hand with no recipe or scales