My favourite discovery ths summer: fragrant, soft bbq bread – amazing (even if the photo does not show it)
First of all: sorry for the photograph – it really is not one of my best. But this bread is so amazingly, deliciously fabulous, I need to share it RIGHT NOW! There are probably only a few more bbq-evenings left in this summer and I could not bare the thought that you have to wait until next year to taste this bread.
This bread was the biggest hit at our last family bbq: it got a seal of approval from all three generations present. Fragrant and wonderful soft, it makes a wonderful side to any grilled meat (it was a heavenly partner to the lamb souvlaki. I just wish I had also made some tzatziki.)
Ingredients
(hardly adapted from the recipe found on the blog ‘completely delicious‘)
8-10 flatbreads
2 1/2 tsp active dry yeast
250ml (1 cup) warm water
30g (1/4 cup) sugar
3 tbsp milk
1 egg, beaten
2 tsp salt
350g – 550g (3-4 1/2 cup) bread flour (DE: Type 550, NL: tarwe meel – I believe. Also I find using a good flour instead of the budget buy makes all the difference)
oil
Recipe
- Combine the yeast and warm water in the bowl (you could do this in an electric mixer bowl). Let sit for 10 minutes.
- Add the sugar, egg, milk, salt and 350g (3 cups) of the flour. Knead by hand or with a dough hooks until a soft dough forms. Add more flour, if necessary, to achieve a dough that is still sticky, but clears the bowl during mixing. Continue to knead for 10-15 min until the dough is smooth and elastic; when you prod it softly with a finger the dough should spring back. (In a machine this would be 8-10 minutes on a medium speed.)
- Grease a bowl with a little oil. Place dough inside and cover with plastic wrap. Allow to rise in a warm place until doubled, about 1-2 hours.
- Punch dough down. Allow to rest for a few minutes. Portion into 8-10 equal sized balls. Grease a baking sheet ligthly with oil. Place balls on top and allow to rise again, about 1 hour (I find keeping them a cold oven works perfectly).
- When ready to grill the flatbread, roll out a ball of dough with a rolling pin on a lightly floured surface. Each piece of flat bread should be about 20 cm (8 inches) in diameter. I just rolled them as we needed them leaving the rest to sit in the oven.
- Brush one side of the bread with the oil and place that side face down on a grill over medium heat. Move the bread a few times to ensure even cooking. Brush the upper side with a little oil and flip the bread. Ensure you move the bread a few times to prevent burning. Cooking time depends on the strength of the fire. About 5-8 min is a good guideline. Add garlic and parsley, if using. Serve hot.
Tips & Variations
Brush the grilled bread with melted butter and sprinkle with minced garlic and chopped parsley.
afra cooking 