For Christmas I got Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day and I’ve pretty much had something from that book every day this year!
Today I wanted to get back into my bread making & Hugh had a recipe for “magic bread dough” that could be used for pizzas, flatbreads, bread sticks, rolls. The flatbreads looked easy enough so that’s where I began.
I was very pleased with the dough after kneading. It was one of the easier doughs to work with, so I think I’ll be using this recipe as my default one for any bread. On with the flatbreads. Into a smoking hot pan goes some of the dough, stretched & rolled. A couple of them bubbled up very pleasingly:
And a few got a little blackened (but not burnt! No pics of those!).
Now what to use them for… Lunch & dinner! I made four in total (the recipe says it would make 8 but I used the remainder to make a couple of bread rolls) and used two to fill with roasted butternut squash, sage, red onion, cheese & salad leaves. Totally delicious!
And for the final two flatbreads? I’ll be using them to go with the pinto bean chilli I’ll make this evening (also from Hugh’s book!).