Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 34

I cannot even begin to give an authentic recipe for every kind of flat bread but the recipe below, adapted from Tom Jaine’s Making Bread at Home (Weidenfeld & Nicolson, 1995), makes a good, crisp, flat bread that can be broken into soup or a leafy salad, or used to scoop food into your mouth. It uses yeast, but you could use a little dough left over from the previous baking instead for the same lightening effect.

The secret of all flat breads is to rest the dough in the fridge. This gives the gluten time to relax, so that you can roll or press the bread out very flat. It also sours the dough slightly, adding flavour.

Makes 8–10

360g/12oz unbleached strong white flour (or 240g/8oz flour and 180g/6oz stored dough from the last bread)

1 teaspoon salt

7g sachet of fast-action (easy-blend) yeast

240g/8oz low-fat yoghurt

Mix together all the dry ingredients, then stir in the yoghurt. Knead, in a machine or by hand (see here and here), until the dough is smooth and elastic. Cover with cling film and store in the fridge for at least 4 hours, or overnight.

Preheat the oven to 230°C/450°F/Gas Mark 8. Divide the dough into balls the size of a large walnut. Roll out each one on a floured work surface until it is very thin. Place on an oiled baking sheet, allow to rest for 5–10 minutes then bake for 8–12 minutes, until the flat breads are crisp and light golden in places.