The weather has pretty much trapped me in the Moho alongside the beach at Seaford, East Sussex today.
So I thought that I'd spend a bit of time trying to refine the flatbread recipe that I used a couple of days ago.
Ingredients:
100g white bread flour
100g wholemeal bread flour
½ teaspoon salt
2 teaspoons baking powder
15g olive oil
About 100ml water to make a soft, pliable dough.
Method:
Mix all the dry ingredients thoroughly in a bowl. Add most of the water and all the olive oil and mix with a spoon to combine the ingredients, then get your hand in the bowl and kneed the mixture (I don't kneed much - I'm lazy with this!). If the mixture is too dry, add more water. If it's too wet, add a sprinkle of flour until you have a pliable, non sticky dough.
Cover (I put the lid on the bowl but a shower cap or tea towel works well, I'm told) and leave to 'rest' for perhaps 30 minutes.
Divide the dough into 4 pieces. Sprinkle a little flour on your chopping board and roll out a portion of the dough to a disc about 15-20 cm diameter (my 'discs' were pretty much not discs!). I used a water bottle as a rolling pin.
Heat a frying pan on the hob. Drizzle (what a pretentious word - pouring works) a little olive oil in the hot pan and put in the dough 'disc'. It'll puff up because it's got baking powder in it.
Cook for 2 - 3 minutes until there are brown patches on the bottom then turn over and repeat on the other side.
Voila! Delicious flat bread.
Repeat for the other portions of dough.:
(I rolled each dough portion as a flatbread was cooking in the frying pan. Rolling them all out in one go might allow them to dry out before cooking).
This may seem like a bit of hassle but from start to 4 cooked flatbreads took about 30 minutes maximum hands-on time plus the 30 minutes resting time if you choose to do this step.
I'll be trying extra flavourings next.