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| Flatbreads |
Hugh Fearnley-Whittingstall's flatbread recipe is amazing. I discovered it while exploring several cooking websites. Click
here to view the recipe on Mean Mother Cooker's blog.
I not a big fan of breadmaking. It's because I'm too impatient to see the results. Waiting for dough to rise is akin to waiting for a snail to cross the finish line. But I love standing next to the oven just to watch food evolve. I enjoy watching cupcakes puff up and chicken sizzling to a nice brown. This, I can handle.
No yeast flatbreads is the answer to my dilemma. And Hugh's flatbread is fabulously quick and easy to do. Almost failproof! Just four basic ingredients and half an hour of our time. I tried the recipe out the other day. It was done in a flash. Nothing like soft, warm bread to dip in curry or thick stew whenever I fancy. It's as good as the naan bread I used to buy from local
Indian-Muslim restaurants.
I have this recipe stuck on my refrigerator now but I hope to memorise it one day.
My flatbread adventure, in photos:
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| Flour, Olive Oil, Salt and Warm Water ~ Knead, knead, knead, wait! |
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| Roll and divide into 8 |
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| Roll flat, heat pan and voila! Done in minutes. |
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Flatbread...I am torn
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| You are so good ~ Flatbreads |
