Tuesday, March 22, 2011

One Bowl Baking - Coriander Flatbreads

+ One Board + One Frying Pan.

Flatbread - Bread for People Who Can't Make Bread. That is how they should advertise it. Because I am rubbish at making bread and even I can make delicious flatbreads. A bit of perspective - when I say that I'm rubbish at making bread I mean that I have tried to make bread maybe twice in the last eight years or so and it was bland and stodgy and I am too lazy to try, try, try again. I'd make an awful boy scout or whoever it is that is all for third time lucky. I get bored and disheartened too easily!

On an aside, this reminds me of the Beckett quote -

"Ever tried. Ever failed. No matter. Try again. Fail again. Fail better."

Excellent quote from one of my least favourite writers. Not that he isn't very important and influential and he changed the face of literature etc. but have you ever tried to read any of it?? An acquired taste, I can only presume...

Anyway, flatbreads. I used this Ottolenghi recipe (seriously, make the whole meal - flatbreads + mushroom and pearl barley ragout + lots of lemon and yoghurt and good things = mouth porn) and though mine looked nothing like his they were still mega delicious. I have no idea how his ended up looking like tortillas because mine came out looking like irresistable buttery fried naan breads... Has anyone else tried these? What were your results?

Ingredients: (Made 6 small-ish flatbreads/3 helpings)
  • 140g plain (wholemeal if you've got it) flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 140g Greek yoghurt
  • 3 tbsp chopped fresh coriander
  • 2 tbsp oil + 2 tbsp butter (to approximate ghee) for frying
Recipe:
  1. Mix all the ingredients (except the butter/oil) in your one bowl - easy right! They should come together fairly easily into a dry-ish dough.
  2. Knead for a minute until smooth. Wrap the dough in cling film and stick in the fridge for an hour.
  3. Divide the dough into approx six balls and roll out as flat as you can on a floured surface. Yottam says 2mm but the thicker ones were totally yum too. I wouldn't be neurotic about it.
  4. Heat the butter and oil in your frying pan. Fry the dough until golden on each side.
  5. Eat immediately and burn your fingers being greedy.
So good. New favourite thing to make. Perfect accompaniment for any Middle Eastern style food.

MUST RUSH.

Chuck x

1 comment:

  1. I've been toying with the idea of re-attempting bread..but I think, on your advice I shall opt for these instead.

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