woensdag 12 maart 2014

RECIPE OF THE WEEK: magic flatbread

A week ago I bought this new cook book, Veg!. And what an amazingly tasty recipes it contains! Last night we had family over for dinner and I made this magic flatbread. It's called magic because you can make various things with it. You can use the bread as pizza crust, as an entree with garlic and olive oil and for instance like I did yesterday as a wrap or fold-bread. For the filling I baked pumpkin in the oven with thyme, baked some suçuk (Turkish sausage) for the meat lovers, chickpeas with mixed herbs, sweet potatoes, grated cucumber with soy yoghurt, rocket salad and for the cheese lovers some goats cheese. I'll share the recipe for the bread here, it's so good with all kind of fillings. This afternoon I had one (the leftover) with some tomato humus, chickpeas, really really really old cheese (this has almost no lactose in it) and some rocket salad! Yum!

For 8 pieces of flatbread, leftovers can be kept in the fridge for 24 hours or you could put them in the freezer.

∆ 250 gr. white flour
∆ 250 gr. bread flour
∆ about 1,5 teaspoon of sea salt
∆ 1 teaspoon of dried yeast
∆ 1 tablespoon of olive oil (plus some extra for the end)
∆ 325 ml of warm water
∆ you could mix some other spices in the dough like dried rosemary, lemon zest, dill or whatever you like. 

How to
Mix the flours together in a large bowl with the salt, yeast and spices. Add the oil and the water and mix together. Knead the dough rhythmically for 5-10 minutes until it's smooth, don't add to much flour otherwise it will get dry. Sprinkle some oil in another bowl and put the dough in there, twist it a little bit so all the dough is covered in oil. Leave it there, covered with a clean towel, for two hours in a warm place. The dough should be twice as big after two hours. 
After two hours you get the dough out of the bowl and sting some holes in it with your fingers. The dough should go back to it's original form. Than make 8 little balls (lemon sized) and put a little bit of flour on the counter. Roll the balls until they're 2-3 mm thick and they are pancake sized (section about 20 cm). You can bake the dough in a heated pan with some olive oil for about 2 minutes each side. Enjoy your dinner!

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