From River Cottage Veg
Everyday!, Hugh Fearnley-Whittingstall, Bloomsbury, 2011.
I’ve really begun to be very interested in making bread-based
items. I found a chapter in this particular book that was called ‘Bready Things’.
It was encouraging enough to make me look for something to make from the
chapter. Garlicky flatbread sounded just right to accompany a baba ghanoush
burger.
The dough came from a recipe in the book called ‘magic bread dough’. It was made from a mixture of plain white and strong white flour with salt, yeast,
warm water and oil. This was kneaded for a while, a little bit uncomfortably as
it was somewhat soft and sticky. It improved as it was kneaded. This was then
left to rise.
The garlic oil was able to be prepared while the dough was
proving. Garlic was lightly fried in olive oil until it began to sizzle. It was
then taken off the heat, poured into a bowl and left to cool.
The dough was now punched back and rolled into small balls.
These were rolled out into flat circles. They were left for a few minutes while
the pan was heating. It was then only a simple matter of frying them one by one
on the dry pan. It only took a few minutes on each side. As soon as they came
off the pan, some of the garlic oil was sprinkled over with a little bit of
salt.
Though a bit time-consuming from having to wait for the
dough to prove, if you have time to spare these turn out to be quite moreish
and make a very suitable accompaniment for curries or dips—and in my case, a
burger.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
No comments:
Post a Comment