Transfer to an oiled work surface, rub your hands with oil and roll into a 50cm-long sausage. Turn the speed to medium-high, and beat for 10 minutes, until the dough is smooth, elastic and leaves the side of the bowl. Add 400ml water, a teaspoon of salt and two teaspoons of oil, and work on low speed for two minutes, until it comes together. Put both flours and the semolina in an electric mixer with a dough hook. Makes 12, for four to six.Ģ00g ‘00’ flour 300g plain flour 100g fine semolina, plus 50g for dusting Salt 120ml vegetable oil, plus plenty extra for brushing 2 red onions, peeled and thinly sliced 170g mature cheddar, roughly grated 2 tsp sweet smoked paprika 4 spring onions, finely sliced 20g coriander leaves, roughly chopped 1 tbsp white-wine vinegar 80g unsalted butter Thanks to Jessamyn Waldman Rodriguez’s The Hot Bread Kitchen Cookbook, for inspiration generally and for this recipe specifically. Serve straight out of the pan for the crispest results. It’ll probably take you one or two breads to master it (there’s a lot of folding involved), but once you do, you’ll be off. Make sure your work surface and hands are well oiled, because this dough is very sticky. Draw in the sides and bottom of the bread, to make a loose pocket, and serve. Spread the warm flatbreads with the mint yoghurt and top with the warm vegetables. Set aside, cover with a clean tea towel, and repeat with the remaining dough and ghee. Melt a tablespoon of ghee in a nonstick frying pan on a medium-high heat, and fry the bread for three to four minutes, turning halfway, until golden-brown on both sides. Roll each ball, one at a time, on a lightly floured surface into an 18-20cm-wide circle about 1-2mm thick. While the vegetables are roasting, make the lavash. Mix the tomato wedges, courgette and garlic, put them in the other empty corner, drizzle with a tablespoon of oil and a quarter-teaspoon of salt, and roast for 15 minutes, until everything is cooked and golden-brown. Drizzle with a tablespoon of oil and a quarter-teaspoon of salt, and roast for 10 minutes. Push the potatoes to one half of the tray, and put the onion wedges in one of two empty corners. Spread on a 30cm x 40cm oven tray lined with baking paper, and roast for five minutes. Mix the potato wedges with two tablespoons of oil, half a teaspoon of salt, the paprika, cumin and chilli. Roll each piece into a ball, put on a large tray, cover with a clean tea towel and set aside to double in size (about 90 minutes). Turn up the speed to medium-high and knead for five minutes, until the dough is smooth yet firm. Add the yoghurt, flours and a teaspoon of salt, and knead slowly for two minutes, to combine the dough will be quite dry. Whisk the yeast, water and sugar in a small bowl, set aside for 15 minutes, until it starts to froth, then tip into an electric mixer with a dough hook. Put both mints in a spice grinder with the oil, lemon juice and an eighth of a teaspoon of salt, blitz smooth, then stir into the yoghurt and refrigerate. (I shouldn’t say so, but these toppings are fabulous on bought flatbread, too.) Makes eight.ġ tsp fast-action dried yeast 180ml warm water 1 tsp caster sugar 120g plain natural yoghurt 250g plain flour, plus extra for dusting 250g strong bread flour 100g ghee, for frying Saltįor the vegetables 3 medium desiree potatoes cut into 2cm-wide wedges 60ml olive oil 1 tsp sweet smoked paprika 1 tsp ground cumin ¼ tsp dried chilli flakes 2 red onions, peeled and cut into 2cm-wide wedges 3 plum tomatoes, quartered 1 courgette, cut in half lengthways, then cut widthways into 1cm-wide slices 3 garlic cloves, peeled and finely slicedįor the mint yoghurt 350g plain natural yoghurt ½ tsp dried mint 10g mint leaves 1 tbsp olive oil ½ tsp lemon juiceįor the mint yoghurt, tip the yoghurt into a sieve lined with two J-cloths, leave for an hour, then squeeze out as much liquid as you can, leaving about 200g strained yoghurt. These are messy to eat because they don’t fold perfectly like tortilla, but it’s all part of the fun.
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