From À la Grecque,
Pam Talimanidis, Hardie Grant Books, 2009.
In the need for some bread to have with a tagine I turned to
this Turkish flat bread. It’s quick and easy to make and goes well with juicy
meals.
It was simply a matter of mixing together 250 g of plain
flour with a tablespoon of red wine vinegar and 2 tablespoons of olive oil,
some salt and sufficient cold water to hold it all together. I kneaded it for 2
or 3 minutes and then covered it with plastic film and placed it in the
refrigerator for about an hour while I got on with the other meal.
When it was time, a flat griddle was placed on the stove to
heat up while I divided the dough into four pieces and rolled them out into a
rough circle. They only took a couple of minutes on each side on the griddle
and they were ready.
I’ve turned to this recipe a couple of times and have always
found that it works out, despite the fact that I do make little changes to the
basic recipe, such as increasing the amount of vinegar.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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