Wednesday, April 05, 2006

Flatbread

Flatbreads are the perfect companion to dips and spreads and here is a very simple and quick recipe so you can produce your very own flatbread in a flash. Instead of cooking them on the traditional cast iron pan on the stove I'm using, in this case, the Sunbeam Cafe Grill. End result is a wonderful bread with those gorgeous grill marks that look so appealing.

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Flatbread

250g plain flour
1½ teaspoons dried yeast
½ cup warm water
½ teaspoon salt
2 tablespoons olive oil

Using a mixer fitted with a dough hook, add all the ingredients into the mixer bowl and mix until the dough is smooth and looks elastic. This should take between 5 and 10 minutes.

Remove the dough and knead very lightly before cutting into quarters. Roll each quarter into a rough oblong.

Place one rolled piece on the heated press and close the lid. This should only take a couple of minutes to cook. Remove when the bread is lightly golden and set aside on a wire rack. Repeat with remaining pieces of dough.

Serve it still warm and sliced into pieces if serving with a dip.

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