BBQ regular - the speedy flatbread
At Christmas I received as a gift from my mother in law an unsuspecting yellow book. It was all to do with a delicious recipe for "Lamb shoulder, shrugged off the bone" which Ma had spotted in the newspaper, tried and loved. The book was Kitchenella by Rose Prince and it contained that recipe. It has some lovely plates at the front, showing pictures of delicious looking dishes of food, but once you get past that, it's just pages and pages of recipes and writing, it looks like heavy going. I took it to bed one night and started reading and found it to be extremely interesting and informative and that set me off through the recipes. I've tried quite a few, some like the "Lemon Tart" you may have tasted. One recipe in particular "Instant Flatbreads" I have made many times, we like our barbecues and these work well.
Instant Flatbreads
If you look on the baking shelves in the supermarkets you will find some flour called "00". McDougalls make some in a red bag.You can use normal plain flour, but "00" works best.
In a bowl put 300g "00" flour, a teaspoon of salt, 3 tablespoons of olive oil and 150ml ice cold water. Mix it all up first with a wooden spoon and then with your hands until you form a smooth, soft dough.
Heat a large heavy based frying pan. Take a ball of dough, according to the size of flatbread you prefer. Roll it out on a lightly floured ball (I like to pat off any surplus flour before putting in the pan as, as you go on any flour residue burns and sticks to subsequent breads. If this happens wipe out the pan with kitchen roll in between breads). Cook the breads one by one in the pan, on both sides until light brown spots appear and the dough loses its translucency.
Make sure you make the breads freshly and keep them warm on the bbq until you are ready. They are particularly nice with a barbecued, skinless, boneless chicken thigh, some rocket and a good helping of sweet chilli sauce.
You can adapt the recipe by adding fried onions and garlic, or garlic and fresh herbs, or spices, I've made them once with chilli and cumin.
I've always made them by rolling them very thin, they bubble a bit in the pan but are like bready pancakes. I've looked at the picture of them in the book today and they look more pitta bread thickness, so I guess either way will work, although I think if you make them thicker you need to be really careful with the heat in your pan. They are a great standby for those days when you've forgotten to buy any bread.
That's it for today, hope you enjoy the photos of the barbecue food.
Instant Flatbreads
If you look on the baking shelves in the supermarkets you will find some flour called "00". McDougalls make some in a red bag.You can use normal plain flour, but "00" works best.
In a bowl put 300g "00" flour, a teaspoon of salt, 3 tablespoons of olive oil and 150ml ice cold water. Mix it all up first with a wooden spoon and then with your hands until you form a smooth, soft dough.
Heat a large heavy based frying pan. Take a ball of dough, according to the size of flatbread you prefer. Roll it out on a lightly floured ball (I like to pat off any surplus flour before putting in the pan as, as you go on any flour residue burns and sticks to subsequent breads. If this happens wipe out the pan with kitchen roll in between breads). Cook the breads one by one in the pan, on both sides until light brown spots appear and the dough loses its translucency.Make sure you make the breads freshly and keep them warm on the bbq until you are ready. They are particularly nice with a barbecued, skinless, boneless chicken thigh, some rocket and a good helping of sweet chilli sauce.
You can adapt the recipe by adding fried onions and garlic, or garlic and fresh herbs, or spices, I've made them once with chilli and cumin.
I've always made them by rolling them very thin, they bubble a bit in the pan but are like bready pancakes. I've looked at the picture of them in the book today and they look more pitta bread thickness, so I guess either way will work, although I think if you make them thicker you need to be really careful with the heat in your pan. They are a great standby for those days when you've forgotten to buy any bread.
That's it for today, hope you enjoy the photos of the barbecue food.
Of course loved the photos.The flat breads, might try them with plain flour, as there is no oo flour here, but they look great.
ReplyDeleteWhat a lovely day for you all. The meal looked really good. At the moment my cupboard is full of unusual flours half opened but will get there.
ReplyDelete