Step 3: Prepping the Tin
Just like any other type of pan you cook with, you want to have something in the bottom of it to act as a non-stick agent. (Altoids tins are not non stick, I assure you!) I chose flour because that may be all some of you have at the time. (The best thing to use is a dab of the olive oil and lightly coat the sides and bottom of the tin so the bread won't tear when you pop it out.) So just dump a little flour in the tin, close it and just shake it up a bit to get an even coating inside.