Posts Tagged With: flatbread

Cath Claringbold’s pitta

These are great to wrap around salads and especially the Greek slow-roasted lamb featured in this blog! As long as you give it enough time to prove, the rest is easy. The dough can be frozen too – I drizzle a little olive oil into a plastic bag, pop the dough in & tie it tight with a little room to move. It only needs a couple of hours to defrost…

ourkitchengarden.net

Recipe source Cath Claringbold, published in Good Weekend magazine July 2010
Makes 12 individual pittas

Ingredients

  • 1¼ cups tepid water
  • 1½ teaspoons dry yeast
  • 1½ teaspoons caster sugar
  • 460g plain flour
  • ½ teaspoons sea salt
  • ½ cup olive oil

Method
Combine the water, yeast and sugar in a small bowl and leave in a warm spot for about 20 minutes or until the mixture foams.

In a large bowl, mix the flour and salt, then make a well in the centre. Add the olive oil and the yeast mix, and combine. Work the dough until it comes together, then turn out onto a lightly floured bench and and knead for a few minutes until it becomes silky and smooth. Return the dough to the bowl, cover it with a towel and leave it to prove for 15-20 minutes or until it has doubled in size.

Preheat the barbecue to medium or heat a non-stick pan over medium heat. (Note: I used a ridged cast iron skillet, worked a treat!)

Divide the dough into 12 portions and roll each piece into a flat, thin, even disk about 16cm in diameter.

Brush a flat bread with olive oil and place it, oil side down, on the bars of the barbecue. Gently brush a little oil on top as well. In seconds, the bread will start to puff. After 20-25 seconds, flip it over and cook for 20 seconds more. Do not cook for too long or the bread will dry out and become crisp. Repeat with the remaining disks.

Stack the cooked breads and wrap them tightly in a clean tea towel or even cling wrap to keep them warm. Serve with yummy ingredients & roll up to eat!

ourkitchengarden.net

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Hugh’s Magic Dough

Bondi kids love making dough: bread, pizza and pasta regularly grace our table! This ‘magic’ dough recipe can form the base for pizza, flatbreads, breadsticks etc…

Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Makes: 2 large pizza or 2 calzone

Equipment:

  • Scales
  • Stand mixer& dough hook
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Bowls – large, medium
  • Cling film
Ingredients:

For the magic dough:

  • 250g plain white flour
  • 250g strong white flour
  • 1½ level teaspoons fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling

What to do:

For the magic dough:

  • Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  • Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.
  • When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

Notes: Why do we leave the dough to rise? What is this process called?

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River Cottage garlicky flatbreads

Bondi kids love making dough: bread, pizza and pasta regularly grace our table! And we also love, love, love garlicky anything! This dish is great for mopping up any dip, sauce or soup, but especially good for the broad bean puree…

ourkitchengarden.net

Fresh from the garden: garlic
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Serves: 8 or 30 tastes

Equipment:

  • Measures – jug,tablespoon, teaspoon, ½ teaspoon
  • Stand mixer
  • Scales
  • Bowls – large, medium
  • Heavy non-stick frying pan
  • Rolling pins
  • Tongs
  • Tea towels
  • Plate & paper towel
  • Serving plates
Ingredients:For the magic dough:

  • 250g plain white flour
  • 250g strong white flour
  • 1½ level teaspoons fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling

For the garlic oil:

  • About 120ml olive oil
  • 1 fat garlic clove

What to do:

For the magic dough:

  • Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  • Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two.
  • When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

For the garlic oil:

  • Peel the garlic clove and very finely chop it. Combine the olive oil and garlic in a frying pan and place over a medium heat. You’re not going to fry it, just warm it through to take the edge off the garlic. So as soon as you see the first signs of a sizzle, pour the oil and garlic out of the pan into a small bowl to infuse. Wipe the frying pan clean.

For the flatbreads:

  • After ‘knocking back’ the risen dough, take lemon-sized balls and roll them into 8 flat circles, 2mm thick. Leave to rest for 5 minutes.
  • Meanwhile heat a heavy-based, non-stick frying pan over high heat until smoking hot.
  • Carefully lay one flatbread in the pan and cook for about 2 minutes, until bubbly on top and patched with brown spots on the base. Flip over and cook for 1-2 minutes more. Remove immediately to a plate and trickle with some of the garlicky oil. Scatter with a little flaked salt too. Repeat with all the dough. Cut the oiled flatbreads into wedges to serve.

Notes: Why do we leave the dough to rise? What is this process called?

ourkitchengarden.net

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Pita bread

If you’ve never made bread from scratch, pita is the perfect place to start. If you have made bread before, you’ll know how delicious these can be! They are great served with hummus for dipping, or our falafel with herby yoghurt… this recipe makes about 20 small pita breads.

Equipment:

  • Measuring jug
  • Bowl – 2 small
  • Bowl – large mixing
  • Teaspoon
  • Tablespoon
  • Glad wrap
  • Rolling pin
  • Fork
  • 6  tea towels
  • Medium frying pan
  • Large knife
  • 4 serving plates
Ingredients:

  • 7g dried yeast
  • 20g sugar
  • 375ml warm water
  • 2 teaspoon salt
  • 500g plain unbleached flour, plus extra
  • 100g fine semolina
  • 1 tablespoon olive oil, plus extra

What to do:

  • Dissolve the yeast and sugar in 125ml warm water, cover and set aside for 15 minutes until frothy. Dissolve salt in remaining 250ml warm water.
  • Place flour and semolina in a large mixing bowl and make a well in the centre. Add yeast mixture, 1 tablespoon olive oil and salt water. Knead with hands for 10 minutes in the bowl. Shape into a ball in the bowl, cover with glad wrap and place in a warm area to rise. Wait about one hour until dough has doubled in volume.
  • Punch down dough and knead on a floured surface for one minute. Divide dough into pieces slightly larger than an egg and roll quickly into little balls. Leave to rest under a damp tea towel for 5 minutes, then roll out on a floured surface to a thickness of about 6mm. Prick bread with a fork in several places.
  • Preheat a frying pan, add a dash of olive oil and cook bread over high heat for a couple of minutes each side until lightly browned. Repeat with remaining breads, carefully wiping out the frying pan if smoking and adding oil for every second one if necessary.
  • Stack breads on a clean tea towel, placing clean tea towels between each second one to absorb the moisture, and allow to cool.
  • Slice into quarters or strips and divide onto the plates.

Notes: Where does pita bread originate? Where are other flat breads used? What other sort of dishes do they go with? What does dissolve mean? What does absorb mean?

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