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Khacha­puri

Ready in 35 min­utes plus prov­ing time | Makes 4

This tra­di­tional Georgian dish is a fun and in­dul­gent treat – rip off bread from the edge to mix in the but­ter and dunk into the egg-and-cheese fill­ing.

450g high grade flour 8g (1 sachet) ac­tive dried yeast 1 tsp salt 1 cup luke­warm milk 1 egg, lightly beaten 30g melted but­ter, plus 50g ex­tra, diced, and 4 ex­tra slices, to serve Lemon wedges, to serve

CHEESE AND EGG FILL­ING

250g moz­zarella, coarsely chopped 200g firm ri­cotta, crum­bled 100g feta, crum­bled 2 Tbsp coarsely chopped flat-leaf pars­ley 2 Tbsp finely chopped chives, plus ex­tra to serve 6 eggs, 1 of them lightly beaten

1 Com­bine flour, yeast and salt in a bowl, and make a well in the cen­tre. Add milk, egg and melted but­ter to well, and mix to form a soft dough. Turn out onto a floured sur­face and knead un­til smooth and elas­tic (4-5 min­utes). Place in a

lightly oiled bowl, turn to coat dough in oil, cover bowl with tea towel and set aside in a warm place un­til dou­bled in size (1-2 hours).

2 For fill­ing, place cheeses, herbs and the lightly beaten egg in a bowl, sea­son to taste and mix well to com­bine.

3 Pre­heat oven to 250°C and line an oven tray with bak­ing pa­per. Di­vide dough into 4 pieces, roll each into an oval roughly 15cm x 25cm and leave to rest for 15 min­utes. Spread a quar­ter of the fill­ing over each oval, leav­ing a 2cm bor­der.

Fold in bor­der to form a raised edge, then pinch and twist ends to cre­ate a boat shape. Trans­fer to oven tray. Lightly beat 1 of the eggs and brush edges of dough with it, then place in oven. Re­duce heat to 180°C and bake for 10 min­utes.

4 Re­move from oven and make an in­den­ta­tion in the cen­tre of each boat with the back of a spoon. Crack an egg into each, tuck a few cubes of but­ter into the fill­ing and bake, swap­ping and turn­ing trays part­way through, un­til eggs set (4-5 min­utes). Top each khacha­puri with a slice of but­ter, scat­ter with ex­tra chives and serve with lemon wedges.

Tarte flambée

Ready in 40 min­utes plus prov­ing time | Makes 2

8g (1 sachet) ac­tive dried yeast 180ml luke­warm wa­ter 200g high grade flour, plus ex­tra for dust­ing ⅓ cup buck­wheat flour ½ tsp salt Veg­etable oil, for greas­ing 150g crème fraîche ½ onion, sliced as thinly as pos­si­ble on a man­do­line 120g smoky ba­con or speck, cut into lar­dons (small strips or cubes) Finely grated nut­meg, to taste Fresh thyme leaves, to serve

1 Dis­solve yeast in luke­warm wa­ter in a medium bowl and set aside un­til foamy (10-15 min­utes). Add flours and salt, mix to form a soft dough, then knead un­til smooth and elas­tic (4-5 min­utes). Place in a lightly oiled bowl, turn to coat, cover bowl with a tea towel and leave in a warm place un­til dou­bled in size (1-1½ hours).

2 Pre­heat oven to 250°C and heat 2 heavy bak­ing trays in oven. Knock back dough on a lightly floured sur­face and halve. Roll each piece as thinly as pos­si­ble into a rec­tan­gle roughly 25cm x 30cm, then place on a piece of bak­ing pa­per.

3 Spread each with crème fraîche and scat­ter with onion and ba­con. Sprin­kle with nut­meg, sea­son to taste, then trans­fer on bak­ing pa­per to heated trays and bake, swap­ping trays half­way through, un­til cooked and lightly scorched on edges (10-12 min­utes). Scat­ter with thyme, sea­son to taste and serve.

Khacha­puri.

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