Fen­nel flat­bread

Australian Women’s Weekly NZ - - COUNTRY COOK -

SERVES 6 PREP AND COOK TIME 40 MIN­UTES (+ STAND­ING AND COOL­ING TIME) 1 cup (250ml) milk 2 tea­spoons (7g/1 sa­chet) dried yeast 2⅔ cups (400g) plain flour 3 tea­spoons toasted fen­nel seeds 3 tea­spoons sea salt flakes 2 ta­ble­spoons ex­tra vir­gin olive oil ⅔ cup (100g) buck­wheat flour 1 ta­ble­spoon ex­tra vir­gin olive oil, ex­tra 1 tea­spoon fen­nel seeds, ex­tra 1 tea­spoon sea salt flakes, ex­tra 1 Pre­heat the oven to 200°C (180°C fan-forced). 2 Warm the milk in the mi­crowave for 1 minute on High and then place in a large bowl. Whisk in the yeast and ⅔ cup (100g) of the plain flour. Let stand in a warm place for 15 min­utes. Add the fen­nel seeds, salt and oil to the yeast mix­ture, and mix to­gether well. 3 Sift the re­main­ing plain flour and buck­wheat flour to­gether onto the bench. Make a well in the cen­tre. Pour the yeast mix­ture into the well and, us­ing a fork, slowly in­cor­po­rate the flour into the yeast mix­ture. Once all the flour has been in­cor­po­rated, use your hands to knead into a dough. You may need to use ex­tra plain flour to dust the work bench and your hands if the dough is slightly tacky. At this stage, the dough should bounce back and be rea­son­ably firm. Di­vide the dough into four even pieces. 4 Dust flour on the bench and roll each piece of dough out to a 15cm x 30cm oval, about 2mm thick. Place the flat­bread onto a lightly floured bak­ing tray. Brush flat­bread with ex­tra oil; sprin­kle with ex­tra fen­nel seeds and ex­tra salt. Bake for 15 min­utes. Re­move from oven and place onto a wire rack. If you pre­fer the flat­bread to be a crispier tex­ture, cook for a fur­ther 5-10 min­utes. Note that the flat­breads will feel slightly soft straight out of the oven, but will be­come crisp once cooled. 5 To serve, snap the flat­bread into pieces. Suit­able to freeze. Not suit­able to mi­crowave.

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