Wal­nut flat­bread


Australian Women’s Weekly NZ - - CONTENTS -

1 cup (250ml) full-cream milk

2 tea­spoons (7g) dried yeast ¼ cup (90g) honey

1 cup (150g) un­bleached plain flour

½ tea­spoon ground ginger

1¼ cups (125g) wal­nuts, chopped

3 tea­spoons sea salt flakes

2 ta­ble­spoons ex­tra vir­gin olive oil

1 tea­spoon finely grated or­ange rind

1⅔ cups (260g) whole­meal plain flour ex­tra vir­gin olive oil, ex­tra

1 Mi­crowave milk in a large mi­crowavesafe bowl for about 40 sec­onds on HIGH (100% ) or un­til warm. (Or heat milk in a small saucepan un­til warm.) Whisk in the yeast, honey and ⅔ cup of the un­bleached flour. Stand for 15 min­utes in a warm place, after which it should start to bub­ble.

2 Pre­heat the oven to 180°C (160°C fan-forced). 3

Add ginger, wal­nuts, salt, oil and rind to the yeast mix­ture; grad­u­ally in­cor­po­rate most of the two flours. When the mix­ture be­comes a bit stiff, re­move it from the bowl and knead in the re­main­ing flour on a bench; the dough should bounce back and be rea­son­ably firm.

4 Di­vide the dough into three por­tions. Roll each por­tion out to a 30cm x 38cm rec­tan­gle, about 2mm thick, on lightly floured bak­ing pa­per – very lightly flour the top of the bread with a lit­tle ex­tra plain flour if needed.

5 Trans­fer the dough, on bak­ing pa­per, to three oven trays. Brush the dough lightly with ex­tra oil. Bake for about 15 min­utes or un­til golden. Trans­fer flat­bread to wire racks to cool.

6 Break flat­bread into pieces to serve.

Suit­able to freeze. Not suit­able to mi­crowave.

Step 5

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