Bread and Better

Bread and Better

Thursday, 7 April 2016

Garlic and Herb Flatbreads (with cheese)

I have added garlic granules to my actual dough here, to give my bake a real garlic-y kick, but feel free to just stick with the garlic oil if you want a milder taste. The cheese I have used is a French Comte, but a nice mature cheddar or a crumbly Lancashire would work well too. I served my flatbreads with a vegetable and red wine stew, they would also be tasty as a starter or served alongside pasta.

Makes 4 flatbreads

For the flatbreads:
400g strong white flour
7g dried yeast
1 teaspoon salt
1 tablespoon garlic granules
1 tablespoon garlic oil
300ml water

For the topping:
4 teaspoons dried thyme
4 teaspoons dried rosemary
4 teaspoons dried chilli
50g cheese, grated
garlic oil to drizzle

Semolina for dusting.

Place the flour into a large bowl and rub in the yeast.
Add the garlic granules, garlic oil, salt and water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough  onto a lightly floured surface and knead for around 10 minutes, or until it feels smooth and elastic.
Return the dough to the bowl and cover with a tea towel.
Leave the dough to rise, for about an hour, or until it has doubled in size.
Once the dough has risen, sprinkle a work surface with some semolina and tip the dough onto it.
Cut the dough into 4 equal (ish) pieces and roll out each one into a long thin rectangle.
Dust a couple of baking trays with semolina and place your flatbreads onto them.
Sprinkle the toppings equally over your flatbreads and drizzle with a little more garlic oil.
Cover again with a tea towel and leave to rest for about 15 minutes, or until the flatbreads have puffed up slightly.
Pre-heat the oven to 200 degrees c.
When the flatbreads have rested, bake them for 15 minutes, or until they have turned a nice golden brown.
Serve warm.

Tip: You can make these flatbreads a few hours in advance, simply re-heat in a medium oven for 5 minutes, just before serving.

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