Bread Baking Day #1
Yeast isn’t always my friend, but I love it. Fresh, quick action, or dried. It’s like seeing life in motion. Especially dried, which is also more handy to have around the house. Once those little dried granules hit the warm sugary water and start foaming, I transform into the mad professor or Dr. Frankenstein in my head, “Yes, rise, my pretties, riiiiiise!”
Ahem.
To celebrate Zorra’s first Bread Baking Day (a soon to be monthly event), I have made a batch of flatbreads following a Jamie Oliver recipe. The original recipe was for a chickpea moroccan flatbread, but I adapted it slightly with the addition of herbs and some dukkah that I had made a batch of recently. If you do not have dukkah lying around, you can follow the original by substituting with lightly crushed coriander and cumin seeds (these provide texture and flavour), or just add whatever else you might like – dried chilli for example.
These flatbreads are incredibly easy and fun to make. They only require a single prove and cook in a matter of minutes! The best part was watching the breads puff up in the oven and most satisfyingly, they were very very tasty. So it’s with great enthusiasm that I share with you the recipe for..
Dukkah and Rosemary Flatbread :
(makes 5 flatbreads)
10g dried yeast ( 1 1/2 sachets)
15g sugar
310ml warm water
500g bread flour (strong four)
15g Maldon salt
2 Tablespoons Dukkah
1 large sprig rosemary
1 x 125g tin beans of choice (four bean mix, chickpeas, etc), mashed lightly with a fork
Dissolve the yeast and sugar in the warm water. Let stand for 5-10 minutes until yeast mixture is frothy.
In a bowl, weigh out the flour and salt. Add the Dukkah, rosemary leaves, mashed beans and yeast mixture. Stir to combine as much as possible, then start bringing the dough together with your hands.
Knead for about 5 minutes until the dough is smooth and not sticky. Allow to prove in a covered bowl until double the size.
Preheat the oven to 230’C.
When proved, knock back the dough, divide into 5 balls and roll each one out to 1/2cm thick (or thinner, if you want it crispier). Place the rolled out dough directly on the bars of your oven rack and cook for 5 minutes. You should be able to cook 2 flatbreads at a time this way (one on each oven rack). Cool for a few minutes before eating (and try to stop at one!).
zorra said,
June 21, 2007 @ 6:21 pm
Yummie! Comes to my to-bake-list. Thank you for participating.
Y said,
June 22, 2007 @ 5:49 pm
Thanks Zorra 🙂
I love this recipe – just had the last of the flatbread this morning for breakfast. Can definitely see myself making more (maybe with different flavours) in the near future.