For those of you who wanted the flatbread recipe....it's so easy and gives great results.
It's from River Cottage and goes like this:
250g plain flour
1 teaspoon salt
1 tablespoon oil
150ml warm water
Mix the oil in the water and add slowly to the four and salt. If you pour with one hand and mix with the other, this works well. When it's mixed, turn it out onto the table and knead for 5 mins or until it's smooth and plump. Leave to rest for at least 15 mins.
Divide into 8 pieces and roll out to about 2-3mm thick.
To cook, heat a dry frying pan until it's quite hot. Lay the flatbread in the pan and cook until it's getting brown on one side, then turn over and cook for about a minute on the other side.
Best served immediately or they can be crisped up again to make dipping chips, but they won't keep their soft texture.
Wow, that does look easy! I'm tempted to say fool-proof, but I'll have to let you know how I get on. These were so tasty and fresh and the accompanying dips were really delicious - any chance you'd post the beetroot recipe? Well done again on a really wonderful night :)
ReplyDeleteas requested.....another River Cottage recipe....I'll get some new cookbooks soon I promise!
ReplyDeletebeetroot and walnut dip
50g walnuts
25g stale bread
200g cooked beetroot - cubed
1 tsp cumin
1 tbsp tahini
1 clove garlic
lemon juice
oil
salt and pepper
toast the walnuts in the oven until fragrant - about 5 mins, 180 degrees/ gas mark 4
blitz the bread and walnuts in a food processor
add the beetroot, tahini, half of the garlic, pinch of cumin, a good dash of lemon juice and seasoning and blend
taste and adjust flavourings
add some oil to loosen if needed
serve at room temp
I found that this freezes really well, so you can stick what you don't use in manageable portions in the freezer and it will keep for about 6 weeks or so. Great for a lunchbox.
Hey - just saw this now! Thanks a million - looking forward to trying this out :)
ReplyDelete