Saturday, September 24, 2011
Savory Flat Breads
I have been experimenting with flat breads to replace bought dry biscuits. The spin off is that I have made a flat bread that will replace the dry biscuits, but also serve as a crisp base for a snack or light entree. Makes 12 to 24 depending on size.
Set oven at 220 o C
300g. bread flour
2 teaspoons of instant yeast
4 Tablespoons of olive oil
150mls of warm water
for topping... any of the following
oil infused with garlic
Herbs , fresh or dried
seeds of choice, example poppy, sesame
Place all bread ingredients in bowl of TMX and knead for 3 mins.
Leave in warm spot to double. (20/30 mins.)
Tip on to lightly floured bench and divide into 12 or 24 pieces.
Roll with a rolling pin or with a pasta machine into thin ovals.
Place on lined oven tray and brush with oil or water and sprinkle with topping.
Seeds and herbs can be rolled into dough.
Bake for 10/15 mns, until showing some brown patches.
Cool on wire rack and store in an air tight tin.