Flat bread

I’ve got very interested in baking bread over the last few years. I was introduced to Artisan Bread in Five Minutes a Day some years back, and I’m still working my way through it. This week, though, I decided to try the flat bread recipe in Leanne Kitchen’s Turkey, which I have been enjoying for a long time now.

photo 2photo 1The recipe itself is very straightforward – just a normal bread recipe, with yeast and flour etc. Once the dough has risen and been punched back, you divide it into 12, roll them out and then cook them in a dry frying pan.

As you can see, when it starts to cook the dough gets bubbles in it. This is how the bread gets that pocket effect. I wasn’t expecting that, and I got a kick out of it every time. The recipe suggests cooking each side for about 3 minutes; I discovered very quickly that timing it was unnecessary, since once the dough collapsed back a bit it was ready to flip. Plus if you flip it too early and want to colour it up a bit more, there’s no harm in flipping it back once more.

These were very easy and I’ll definitely be making them again. I’m considering options for making them slightly more interesting; they tasted fine but a bit bland. It’s been suggested that I could spray them with oil and add garlic; I’m wondering whether adding garlic to the dough itself would change the dough’s properties too much. Perhaps thyme would be nice as well, and a bit lighter than garlic…

 

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