Oh hey, I survived 5 days at Disneyland Paris. Yes, yes, magic and pixie dust gel with me a little. Just a little, despite my stoic, woe-is-me expression I usually slap on. The crowds, the rabid screaming, the queuing like there’s no tomorrow, even the constant drizzle that followed us around – I’ll put up with any and all because it puts a huge smile on my daughter’s face. Mimi even went as far as declaring Emile, brown rat of Ratatouille fame, as her favourite character, because he enjoys food. Oh my heart! Yeap, I know. I’m a sap. That’s not the problem though. Please, help a gal out, will you? How do you get rid of the It’s a Small World tune that carries on looping in your head for weeks afterwards?!
Aside from my ear worm troubles, it took a hiatus from baking sourdough by way of my starter becoming ineffective (by which I mean I was completely careless with its feeding and it stopped having much oomph) to make me return to baking other breads. Good job too, because summer – yes, this pathetic washout of a season, so far – is on its way and BBQ nights are begging for a shake up.
I’m not sure what your BBQs involve, but I can tell you ours most definitely involve a dip or two. Or more. And to go with all that dipping action, here’s some wholesome flatbreads. Recipe makes 6 large ones, or 12 minis.
- 300g strong white bread flour
- 7g fast-action dried yeast sachet
- 1½ tsp fine sea salt
- 1 tsp granulated sugar
- 50ml Greek yoghurt
- 2 tbsp extra-virgin olive oil, plus extra for oiling and frying
- 150ml lukewarm water
1. In a large mixing bowl, combine flour, yeast, salt sugar, yoghurt and oil. Use the paddle attachment for mixing with a stand mixer, or a wooden spoon if mixing by hand. Add water and continue mixing until dough comes together in a shaggy mass. Switch to a hook attachment or knead inside the bowl or a lightly floured surface, for 3 – 4 minutes in the stand mixer, or 5 – 10 minutes by hand. When the dough feels smooth, put in an oiled bowl, cover with cling film and leave to rise, preferably in a warm place, out of draughts, for approx. 1 hour.
2. Heat the oven to 180°C/160°C fan. To keep the flatbreads from sticking, make sure you prepare 1 -2 baking sheets with parchment and brush parchment with olive oil.
3. Turn the risen dough onto a lightly floured surface and knock air out gently. Divide into 6 equal pieces, then roll into balls. Roll flatbreads out to approx. 1cm thickness.
4. Heat olive oil in a frying pan. You want enough oil to prevent the flatbread from charring on the bottom of the pan, trust me. Add one flatbread at a time, allowing for 1 – 2 mins frying on each side. Remove back to the baking sheet.
5. When frying is done, transfer to oven and bake for 5 – 8 mins until cooked.
Allow to cool – oh who am I kidding, just dig in, your dinner will thank you.
* Recipe from this delicious magazine post