Today’s post on whole wheat flatbread is inspired by the ‘green lady’. I see her almost every Saturday at our local food market. She’s often brushing away truant grains of soil dusting the table under bunches of beetroot; their darkly glistening, purple-veined leaves nudging fat cucumbers jostling for space with fire engine-red peppadews, jars of fresh horseradish, chilli oil and trays of speckled quail eggs. A ready smile rounds off…
