These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
Bacon and Avocado Wedges make an interesting party snack that is quick to both make, and serve.
Most people only think of avocado ether in a salad or as a support for prawns. They are much more versatile than that. This recipe makes use of classic flavours that marry well with avocado, bacon, garlic, lemon, and basil.
Why Not Make Your Own Easy Flatbreads at home? It’s much easier than you think, and makes an impressive addition served with snacks and dips when entertaining. You can even make and roll them in advance, then cook them in front of your guest for some added theatre. You can even cook them on the barbeque to make handy wraps and pockets.
To make these fool proof, I’m using self-raising flour. Traditionally of course, this wouldn’t be used but the added lift from the flour compensates for the lack of an open flame if like us, you’re all electric. I’m also using a kitchen blowtorch to colour and puff up the flatbreads. If this is a bit scary, don’t worry it not essential.
Mix the bicarbonate of soda and flour together then sieve into a mixing bowl.
Add the salt and sugar and mix into the flour.
Make a well in the centre of the flour and add the buttermilk. Work the buttermilk into the flour to form a dough. We need the dough to be moist but not sticky. Don’t be afraid to add more buttermilk if needed. This will depend on the brand of buttermilk you are using.
As soon as you have everything together, stop mixing. Too much working the dough will cause the flatbreads to be tough.
Cover the bowl with a cloth and leave the dough to stand 15minutes to rest and rise. Remember this is not a yeast dough, so don’t expect to see an enormous rise in the dough. The lift in the flatbreads will come from the gases formed by the raising agents, and the steam generated in cooking.
Dust the table with flour then, lift the dough out onto the table and form into roughly 45g balls of dough, you should make 10.
Roll each ball of dough into a rough circle about 3mm thick. Dust with just enough flour to prevent sticking but don’t overdo it. Loose flour sitting on the surface of the flatbread will burn in cooking.
Lay the rolled flatbreads onto a plate with a sheet of baking paper between each bread. This will prevent the flatbreads from sticking to each other and can be used to transfer the dough to the griddle plate if needed.
The flatbreads can be kept like this for up to an hour before cooking if you are waiting for your guests to arrive. It also will give you time to clean up!
This can be done on a flat griddle plate on the cooker, in a frying pan, or even on the barbecue if it has flat heated surface.
Whichever method you choose we need a lot of heat, so if you are using a frying pan, make sure its up to the job!
Been a bit chefy, I also like to use a blowtorch on my flatbreads. The extreme heat generated will make the dough puff up even more and the flame imparts a traditional colour, and flavour to the dough.
If you’re not sure on how to use one safely, then don’t. It should be safe enough on the barbeque, but using one indoors need care, the last thing you want is a visit from the fire brigade.
Once your cooking surface is hot lay one flatbread onto the hot metal. If this is tricky, keep the dough on the baking paper and use this to lower the disc of dough down. The paper can easily be peeled off once the dough has set.
Cook the flatbread for about 90 seconds on one side, you should see the dough begin the bubble and blister with the heat.
Turn the flatbread over and give it another 60 – 90 seconds. If you are using the blowtorch, simple wave the wave over the dough briefly on each side. Don’t leave the flame in one place or it will burn the bread instantaneously.
As each flatbread is cooked, transfer it on to a plate with one side of a barely damp tea towel draped over. Cover the bread with the spare side of the tea towel immediately.
If you forget to cover the flatbreads as soon as they are cooked, they will dry out very quickly and become like a biscuit.
Serve as soon as possible after cooking to get the best texture, fantastic with dips, Hummus, Baba Ganoush or used as a wraps!
Don’t worry, we can turn plain flour into self-raising flour easily. For every 100g of flour you are using add 1tsp of baking powder. Mix it in well, then sift the two together. Some pastry chefs prefer to make their own self raising flour as they have full control over the raising agent been as fresh as possible.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
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Pea and wild garlic houmous. A versatile taste of spring, fresh and light.
Yet easy to make.