Tuesday 31 January 2012

River Cottage Garlicky Flatbreads

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: ✔✔✔

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