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…
Fresh from the garden: garlic
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Serves: 8 or 30 tastes
- Measures – jug,tablespoon, teaspoon, ½ teaspoon
- Stand mixer
- Bowls – large, medium
- Heavy non-stick frying pan
- Rolling pins
- 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?
Categories: Kitchen Garden, Recipe
Tags: Baking, children, cooking, dough, flatbread, garlic, Hugh Fearnley-Whittingstall, kids, magic dough, Pita, River Cottage, Veg Every Day, vegan, vegetarian
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.
- Measuring jug
- Bowl – 2 small
- Bowl – large mixing
- Glad wrap
- Rolling pin
- 6 tea towels
- Medium frying pan
- Large knife
- 4 serving plates
- 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?