Easy Al Fresco by Ilse van der Merwe EPUB & PDF – eBook Details Online
- Status: Available for Free Download
- Author: Ilse van der Merwe
- Language: English
- Genre: Cooking and Baking
- Format: PDF / EPUB
- Size: 63.7 MB
- Price: Free
BREADS
Quick-griddled yoghurt flatbreads
This recipe has changed the way I think about baking and serving
bread; it can be prepared in a flash from scratch, so you can do it at
the last minute if necessary. The flatbreads are beautifully soft, and
because they’re yeast free, there’s no need for lengthy kneading or
proofing at all. They’re a total game changer.
MAKES 4 FLATBREADS
TOOLS: MIXING BOWL | SPOON | WORKING SURFACE OR WOODEN BOARD |
ROLLING PIN (SEE NOTE) | HEAT SOURCE | GRIDDLE PAN OR REGULAR PAN
250 g (1¾ cups) white bread wheat flour, plus extra for dusting
15 ml (1 Tbsp) baking powder
5 ml (1 tsp) salt
250 g (1 cup) double cream plain yoghurt
To a large mixing bowl, add the flour, baking powder and salt, then
stir well. Add the yoghurt and stir until lumps form, then mix by hand,
kneading lightly until it comes together in a ball. On a lightly floured
surface, divide the dough into four equal portions. Pat each one out
(dusting with a little extra flour) until 5–8 mm thick, in oval or round
shapes (or roll out with a rolling pin).
Preheat a griddle pan over medium-high heat, then cook the
flatbreads on both sides until puffed up and lightly charred (2–3
minutes a side, depending on the heat of the pan and the thickness
of the dough). Remove from the pan and serve at once or at room
temperature, as part of a mezze spread for dipping, or as a side with
your choice of main course and salad.
Note• Although the flatbreads are easy to pat into disc shapes on a
floured surface/board, if you have access to a rolling pin, you can
use it to roll them out instead.
Braaibroodjie flatbread
I devised this recipe for Roodeberg Wines in 2022, based on the
Quick-griddled yoghurt flatbreads (page 13), but with the added
toppings of a braaibroodjie. The result was so delightful that I’ve
since made it more than a couple of times in my home oven, and it’s
a solid hit with friends and family. If you have access to an oven, it’s
easiest to bake it that way, but if you are without electricity but have
access to a kettle braai, you will achieve a similar result with slightly
smokier flavours. It’s a crowd-pleasing bread and a beautiful,
generous addition to the centre of a table.
MAKES 1 LARGE FLATBREAD
TOOLS: MEDIUM TO LARGE MIXING BOWL | SPOON | ROLLING PIN (OPTIONAL) |
LARGE WOODEN BOARD | KNIFE | GRATER | KETTLE BRAAI (OR REGULAR OVEN)
250 g (1¾ cups) white bread wheat flour, plus extra for dusting
15 ml (1 Tbsp) baking powder
5 ml (1 tsp) salt
250 g (1 cup) double cream plain yoghurt
30 ml (2 Tbsp) melted butter
± 80 ml (⅓ cup) chutney
150—200 g (1½—2 cups) grated mature cheddar
1—2 large (or a handful small) tomatoes, thinly sliced
½ red (or white/brown) onion, thinly sliced into rounds
salt and pepper, to taste
a handful fresh wild rocket leaves, for garnishing (optional)
For the flatbread dough, place the flour, baking powder and salt in a
mixing bowl and stir well. Add the yoghurt, then use a spatula or
wooden spoon to mix until it becomes clumpy. Continue mixing by
hand until most of the flour is incorporated and then shape into a
ball. Dust a clean working surface generously with flour, then pat out
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