homemade flatbreads (and smoked mackerel pâté)
There’s usually some bread in the freezer for lunches but we’re all out, so this morning I made a batch of fresh flatbreads. There’s something wonderfully therapeutic about kneading dough, especially first thing in the morning when it’s quiet and no one’s around. They are ridiculously easy to make and all you need are a handful of basic ingredients found in any kitchen cupboard (if you don’t have strong bread flour, plain is fine). Pop any extra dough in the freezer after rolling out (flour each liberally and place between greaseproof paper so they don’t stick together), then defrost and griddle up whenever you want. I had mine straight off the pan, with a generous helping of quickly whipped up smoked mackerel pâté (recipe also below).
250g strong bread flour
125 ml warm water
1 tbsp baking powder
2 tbsp olive oil
1/2 tsp sea salt
Sift the flour, baking powder and salt into a large mixing bowl, making a well in the centre. In a jug, mix the water and oil together, then gradually pour into the well in a thin stream, using your non-pouring hand to slowly incorporate the flour into the middle until it all comes together to form a dough.
Knead the dough with the ball of your hand on a floured service for 5-10 minutes, until elastic and smooth (don’t add extra flour unless the dough starts sticking a lot to your hand). Shape into a ball, then cover clingfilm and leave to rest for at least 15 minutes.
Divide the dough into 8 portions and on a well-floured work surface, roll each to 4-5mm thick.
Heat a griddle pan on a hot flame, then turn down to medium and grill the flat breads for 2-3 minutes on each side until slightly puffed up and golden. Keep cooked flatbreads warm while you repeat with the rest of the dough.
Serve warm accompanied with smoked mackerel pâté or your choice of dips and mezze.
Smoked Mackerel Pâté
serves 4 (with flatbread, as a starter)
200g smoked mackerel fillets
150g low fat crème fraîche
freshly ground black pepper
Use a fork and mash the mackerel fillets to break them out. Add the crème fraîche and continue mashing until a rough pâté forms. Season to taste with a few twists of the pepper mill and a good squeeze of lemon juice. Garnish with a sprinkling of chopped parsley or dill if desired.
~ by gourmettraveller on October 20, 2009.