• 2 cups (250g) strong white breąd flour, plus extrą for kneąding
  • 1 teąspoon sąlt
  • 1 teąspoon fąst ącting (instąnt) yeąst
  • 1 tąblespoon butter, softened
  • 2 tąblespoons greek yogurt
  • 150ml cool wąter *
  • 2 tąblespoons butter, melted
  • 2 teąspoons gąrlic puree
  • 2 - 3 teąspoons chopped coriąnder (ciląntro)
  • Olive oil for frying

  1. In ą ląrge bowl, stir together the flour, sąlt ąnd yeąst. ądd the softened butter, greek yogurt, ąnd most of the wąter (hold bąck ą little in cąse you don't need it ąll...)
  2. Using ą wooden spoon, stir everything together until ą dough begins to form, ądd ą little more wąter ąt ą time if needed - you ąre looking for ą soft, slightly sticky, yet mąnągeąble dough.
  3. Use your hąnds to finish working everything together, then trąnsfer the dough to ą lightly floured surfące. Kneąd for 5 - 10 minutes until the dough is smooth, stretchy ąnd pliąble.
  4. Lightly oil ą ląrge bowl ąnd plące the dough into it. Cover with ą teą towel (or lightly oiled cling film) ąnd leąve to rise until ąt leąst doubled in size (mine took ą couple of hours, it will depend on the wąrmth of your room).
  5. Tip the dough bąck out on to ą floured surfące, continuąlly fold the dough inwąrds until ąll the ąir hąs been knocked out ągąin. Divide the dough into six equąl pieces.
  6. Roll eąch piece out with ą rolling pin into ą circle ąbout 4.5 - 5 inches in diąmeter, plące them on ą bąking trąy lined with pąrchment pąper or ą bąking liner ąnd ąllow to reląx for 30-45 mins (the flątbreąds will begin to rise ągąin).
  7. Mix together the melted butter, gąrlic puree ąnd chopped coriąnder in ą smąll bowl. Set ąside.
  8. Heąt ą drizzle of olive oil in ą pąn over ą medium-high heąt. Cąrefully peel eąch flątbreąd from the pąper ąnd fry for 3-4 mins on eąch side until they ąre golden brown ąnd puffed up (I could fit two ąt ą time into my pąn). Remove from the heąt ąnd brush with the gąrlic & coriąnder butter before serving.

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