A quick post today featuring chickpea flour which is a fantastic source of protein, flatbread is also the perfect accompaniment for curries, sauces and anything else you can dip them into. Enjoy this lightly seasoned recipe which elevates your average flatbread.
Recipe: Seasoned flatbread (makes 3)
50g plain flour
50g chickpea flour
Pinch of salt
Pinch of garlic powder
Pinch of paprika
1/2 tsp dried herbs
50ml warm water
1/2 tsp oil
Place the flours, salt, garlic, paprika and herbs in a bowl and combine.
Make a well in the middle and slowly pour the water in mixing with your fingers until it forms a dough. Knead the dough for 5 minutes, it may be slightly stiff because of the chickpea flour.
Leave to rest in a bowl covered for at least 30 minutes.
Heat a little oil in a pan and divide the dough into 3 equal pieces.
Roll out each piece into a circle and cook for 2-3 minutes on each side until it puffs up slightly, repeat until they are all done and wrap in a tea towel to stay warm.
Today I made flatbread alongside lentil and potato balls with a simple, side salad. This post features the flatbread which was really quick and easy to make. Flatbread is usually a winner with most people and the great thing is that you can often customise additional herbs to suit your taste, this could include oregano, thyme or parsley. I opted to keep my flatbread plain with a neutral taste that would over power the other components of the meal.
I always enjoy making dough based foods because of the kneading process which can be quite relaxing with a smooth dough. Also the 30 minute resting time allows you to take a break or prepare other ingredients you might need. Flatbread is very popular all around the world and has many different names, it is usually served with curries, stews and dips but makes a great side to most saucy dishes.
Recipe: Homemade flatbread (makes 2)
150g plain flour
Pinch of salt
25g butter, melted
60ml milk (or milk alternative)
1 tsp oil, for frying
Mix the flour and salt into a large bowl. Melt the butter for 15-25 seconds in the microwave depending on the temperature, and stir into the milk.
Pour the milk and butter into the flour mix slowly and use a spoon to bring the ingredients together.
Once the dough starts forming, use your hands and knead the dough for a few minutes before putting back into the bowl covered with a tea towel or cling film for 30 minutes.
Heat the oil in a frying pan and in the meantime, split the dough in half and roll out evenly.
It doesn’t have to be a perfect shape, but once its roughly 0.3cm thick, place in the pan and cook for 2 minutes max on both sides. It should still look quite pale but have brown circles across the top.
Once cooked, put onto a plate and wrap with a clean tea towel to keep warm and soft.
Hello everyone, I hope you are all having a great Friday.
It’s looking really bright and sunny for a change but’s still a little chilly outside. Recently the lockdown rules have eased slightly in the UK which is a good sign of a new normal sometime soon, hopefully! Today I made hot cross buns, I think the last time I made them was probably a year ago and as the recipe was written down I’m not sure where it originally came from. Traditionally eaten on Good Friday in the UK and many other countries, a hot cross bun is a sweet, spiced bun made with dried fruit. It’s a little bit of a long process because you’ve got to let the dough rest and prove but the end result is definitely worth it.
A very popular tradition for Jamaicans on Good Friday is to eat bun and cheese. The bun is a similar vibe to the hot cross bun in the sense of it being sweet and spiced. Also, fried fish is usually eaten instead of meat.
Recipe: Hot cross buns (makes 6)
250g plain flour
1 tsp mixed spice
1/2 tsp cinnamon
40g caster sugar
140ml milk alternative, warmed slightly
4g dried yeast
40g dried fruit, soaked in orange juice an hour before (I’ve used sultana’s)
Cross topping: 2 tbsp plain flour, 1 tbsp water
Glaze: 1 tsp sugar with a little hot water
In a large bowl add all of the dry ingredients, then add the butter and use your fingers to make a grainy, crumble mixture.
Stir the yeast into the milk, then pour into the flour mixture and use your hands to form a dough. Knead for at least 5 minutes.
Flatten out the dough a little, sprinkle over the dried fruit and knead to fully combine. Place the dough back into the bowl and cover with a tea towel for at least an hour to rise.
After the hour, equally separate the dough into 6 pieces and shape into balls and flatten, place each one on a light oiled oven tray. Leave to prove until doubled in size covered with a tea towel.
Preheat the oven to gas mark 5. Use a piping bag to do the cross topping and use a pastry brush to add the glaze over the top.
Bake in the oven for about 25-30 minutes until golden brown on top. Add the left over glaze once more and leave to cool before eating.
Hello everyone, I hope you are all keeping well and safe.
Today’s recipe was one I had in mind to make shortly after we went into lockdown the first time back in March 2020. It was a while ago now but at the time everyone was making bread and I kept seeing yogurt and flour recipes everywhere. The thing I love about the ingredients is that you roughly need equal quantities of the flour and yogurt so its pretty simple. Another great thing is that this pitta bread recipe is unleavened, so it doesn’t require a raising agent which reduces the cooking time drastically.
Recipe: Homemade pitta bread (makes 16)
250g self raising flour
250g full-fat plain yogurt
Pinch of salt
Sprinkle of dried oregano and thyme
Preheat the oven to gas mark 7 and lightly oil 2 oven trays.
In a large bowl, add all of the ingredients and mix to form a dough.
If the dough is sticky, add a little more flour.
Knead for 5 minutes and roll out on a floured surface to 0.5cm thickness.
Use a cutter to cut out the pitta breads and place on the prepared tray.
Place in the oven and cook in the oven for 7-10 minutes.
Hi everyone, I hope your day has been well. Apparently, it’s National Homemade Bread Day 🙂
Today’s recipe is for one of those days when you’ve ran out of bread and you’re craving some carbs. During this pandemic, it’s great to have a fool proof bread recipe in case the stores are out. This recipe is nice because its one small loaf, perfect for 1 person and it’ll last a couple of days in an air tight container. Also, for a healthier version you could use wholemeal flour which is slightly more nutritious.
Recipe: Mini Bread Loaf (makes 1 loaf)
165g bread flour
1 tsp salt
1/2 tsp sugar
100ml warm water
Firstly add the dry ingredients to a bowl and mix, slowly add the water and knead for 10 minutes to form a smooth, sticky dough. Leave for 2 hours to double in size in an oiled bowl.
Knock the dough about for 3 minutes and place inside an oiled loaf tin.
Slash the top of the dough and leave to rise again for a further hour.
Set the oven to gas mark 6 and bake in the oven for 30-40 minutes fully cooked. Leave to cool down fully before slicing.