On a winter’s day, there is nothing better than warm bread straight out of the oven with butter. These mini flatbreads are delicious on their own as a mid-morning snack, or to accompany a curry, served with a dollop of yoghurt, a sprinkle of chilli and a bowl of warm rice.
This extract is from The Baker’s Percentage by Mara Ripani – Dill Seed & Red Onion Mini Flatbreads
Ingredients:
- 50 g (1.76 oz) wholemeal (wholewheat) flour
- 30 g (1.05 oz) white bread flour
- 70 g (2.47 oz) wholemeal (wholewheat) leaven discard, made with 100% hydration
- 1 tablespoon olive oil, plus extra for brushing
- 1 tablespoon water
- ½ teaspoon dill seed
- 30 g (1.05 oz) finely sliced red onion
- ½ teaspoon LSA
- 30 g (1.05 oz) grated cheddar
- 1 garlic clove
- chopped mixed herbs, to serve (optional)
MAKES 6–8
Place all the ingredients except the garlic clove and herbs in a bowl and mix extremely well to form a rough dough. Knead the dough inside the bowl for 1 minute – we are not trying to develop gluten, the dough simply needs to be cohesive – then cover with a plate and rest for 1 hour at room temperature.
Divide the dough into golf ball–sized balls, then use your palms to gently flatten the dough into 1 cm (½ in) thick rounds.
Heat a frying pan over medium heat and brush with a little olive oil. Working in batches, cook the flatbreads for about 2 minutes each side, until cooked through and golden, reducing the heat slightly if they’re browning too quickly. Brush the frying pan with additional oil after each batch.
Transfer the cooked flatbreads to a chopping board, brush each side with olive oil and rub with the garlic clove. Finish with a sprinkling of chopped mixed herbs, if you like.
Serve warm.
Our sincere thanks to Mara Ripani and the publisher for permission to share this recipe from the book The Baker’s Percentage
