Because of the continuing hot weather, we’ve still not turned on our oven this week. That doesn’t mean I can’t produce any home-made bread, though. I’ve brought out my trusty cast iron griddle stone once again to make some delicious yeasted flat breads on our induction hob.
Many flat breads are yeast-free so can be rustled up in a matter of minutes. However, I had ample time today to spend on making these and waiting an hour or so for the dough to rise.
I bought a marble board a few years ago, and I can attest that it’s hard to beat for rolling out dough and pastry with ease.
The recipe makes 8 flat breads. If, like us, you don’t need that many at one sitting, you can simply cook, cool and freeze the extra for a later date.
These lovely, soft breads are so versatile; they’re perfect as an accompaniment to curry, Mexican fajita wraps or alongside dips such as hummus or baba ganoush.
Click here or on the image below to save this yeasted flat bread recipe to Pinterest
In a measuring jug, dissolve the sugar in the warm water. Stir in the yeast and allow to sit until foamy (about 10 minutes)
In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the yoghurt, olive oil and yeast mixture. Bring together to form a shaggy dough
Cover the bowl with a damp tea towel or a reusable elasticated food cover and allow the dough to sit in a warm place until doubled in size (about an hour)
Turn the dough out onto a lightly-floured work surface and divide it into 8 equal pieces. Form the pieces into balls and, working with one ball at a time, roll each out into 15cm/6" rounds about ½cm/¼" thick
Brush a little olive oil on a large cast iron skillet/griddle stone and bring up to a medium-high heat
Working one at a time, cook each flat bread until bubbles appear over the surface (about a minute). Flip and cook until cooked through (about 1 more minute). Continue to cook, turning often, until browned in spots on both sides (about a minute longer)
Transfer to a plate and wrap up in a clean kitchen towel to keep warm and soft. Repeat with each of the other balls of dough
To serve: brush each flat bread with a little olive oil
This week’s recipe is a collaboration with Buy Whole Foods Online, a Kent-based, family-run, international health food supplier. They provided us with some ingredients to create a healthy meal; organic tapioca flour, organic hemp seeds, cashews, and raw organic honey. Deciding what to make was like being on an episode of Ready, Steady, Cook!
We decided on grilled tofu & vegetable skewers served with a cashew satay sauce and hemp seed, tapioca flour flatbread.
We started by making cashew nut butter; simply cashews, coconut oil and pinch of salt puréed in a food processor for 20 minutes.
We then used this to make a wonderful satay sauce – a very straightforward process that combines the cashew butter with coconut milk, soya sauce, chilli flakes, honey and lime juice.
Next up we made the flatbreads. The gluten-free tapioca flour is derived from the cassava root. It’s almost 100% carbohydrate – with little or no protein, fat, fibre or minerals. For best results, it should be blended with other flour (such as coconut or almond). We studded our flatbread with toasted hemp seeds which – unlike the tapioca flour – are brimful of nutrients including protein, manganese, phosphorus, magnesium, zinc, iron and essential fatty acids.
It’s another simple recipe that, due to being yeast-free, needed no lengthy proving time.
It’s a batter rather than a dough and is cooked on a griddle or frying pan.
And, last but not least, the kebabs. Simply marinate sautéed tofu and vegetables of choice in a garlic and ginger paste – and then skewer.
To serve, grill the kebabs and reheat the breads and sauce – done! Garnish with fresh coriander or salad leaves. It’s a healthy, nutritious and delicious meal!
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the flatbread
Preheat your skillet on a medium flame
Sift the flours and salt together into a large bowl; make a well in the centre
Add the oil and water to the centre of the flour and gradually whisk together to form a batter
Mix in the toasted hemp seeds
When the skillet has heated, ladle a quarter of the batter in and spread the contents into a round or oval
When the top of the flatbread is beginning to dry, flip and cook the other side until it begins to brown
Repeat until all the batter is used up
For the cashew butter
Put the cashews into a food processor and purée for about 10 minutes. You'll need to stop processing every few minutes and scrape the contents down from the sides to purée completely
Add the coconut oil and salt and process for another 10 minutes - again scraping the contents down from the sides if necessary
For the satay sauce
Over a low heat, fry the finely chopped onion in a little oil until softened but not browned
Add the coconut milk, soy sauce, cashew nut butter, chilli flakes and salt
Continue to cook over a low heat, stirring regularly, for approximately ½ hour
Stir in the lime juice at the end of cooking process
Notes
To toast, sauté the hemp seeds for just a couple of minutes in a hot wok or saucepan. Be careful, they tend to jump out of the pan like popcorn!
Brush the griddle with a little vegetable oil to prevent the flatbread from sticking.
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H is for Home Harbinger https://hisforhomeblog.com/
Prior to making these flatbreads, I’d never heard of piadina. That’s strange really, seeing as flatbreads from other countries are so well known – pitta, tortilla, chapati, roti…
Piadina are from the Emilia-Romagna region of north-eastern Italy. It’s an area of the country renowned for its food; the same area that produces Parmigiano Reggiano, Aceto Balsamico Tradizionale and the origin of pastas such as tortellini, lasagne and tagliatelle.
This basic flatbread is traditionally made using plain white flour, lard or olive oil, salt and water and served as a street food. It’s eaten as an accompaniment to cheeses, cold meats and vegetables or with sweet fillings such as jam or chocolate spread.
These are quick, easy and delicious – devour them while they’re still warm with a selection of dips!
I’ve made a few different types of flatbread in the past, but this one is by far the quickest and easiest to date – probably the best tasting too!
Being a flatbread, there’s no added yeast – so no long proofing times; there’s also no heavy kneading.
You can make the dough in advance and then fry off when required. You could even roll out each flatbread, layer between parchment paper, wrap in cling film and freeze for up to 6 months.
It’s so flexible when it comes to serving suggestions, we don’t know where to start. You can have it with a selection of dips or fill with salads, roast vegetables, kebabs etc. They’d be great served alongside Indian, Mediterranean or Middle Eastern cuisine – they’re so versatile
For today’s first outing I tried it with a delicious smoked humous and Justin plumped for a spicy Moroccan chicken affair. We both really fancy it with babaganoush – so it just might be on the menu again tomorrow!
300g/10½oz strong bread flour flour (level cups, unsifted, not packed), plus extra for dusting
½ tsp salt
50g/1¾oz ghee
180ml/6 fl oz milk
2-3 tbsp olive oil or ghee (for frying)
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
Put the butter and ghee into a measuring jug and heat in the microwave until the ghee is just melted. Stir to combine
In a large mixing bowl, bring together the flour, salt and ghee/milk mixture into a smooth dough. Add a little more flour if sticky
Lightly sprinkle a work surface with flour, turn out the dough and knead for a minute or two
Wrap in clingfilm and rest at room temperature for about half an hour
Sprinkle the work surface again with a little flour, remove the dough from the clingfilm and divide the dough into 4 equal pieces
Form each piece into a ball and roll out into about ⅛" / ⅓cm thick rounds
Heat 1 tbsp olive oil/ghee in a heavy-bottomed skillet pan over a medium-high heat
Carefully lay one of the flattened dough rounds in the pan and fry for about a minute. Flip over and cook the other side, pressing down with a spatula where it puffs up
Stack the cooked flatbreads on top of each other - the moisture helps soften the surface, making them even more pliable
Serve straight away or they can be reheated by re-frying on low heat, 30 seconds each side
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H is for Home Harbinger https://hisforhomeblog.com/
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To serve: brush each flat bread with a little olive oil
