Go flat out


The Galloway News - - Food & Drink -


For the flat­breads:

500g strong white bread flour, plus ex­tra for dust­ing; 1tsp fine sea salt; 1tsp fast-ac­tion dried yeast; 2tsp crushed fen­nel seeds; Finely grated zest of 1 lemon; 2tbsp ex­tra-vir­gin olive oil, plus ex­tra for greas­ing; 4tbsp nat­u­ral yoghurt For the top­ping: 4tbsp ex­tra-vir­gin olive oil; 2 gar­lic cloves, thinly sliced; 1.2kg cour­gettes, sliced into 5mm rounds; 1 small hand­ful of dill, chopped; 1 small hand­ful of mint, leaves picked and thinly rib­boned; 1 small hand­ful of basil, chopped; 1 small hand­ful of chives, chopped; 150g soft goat’s cheese; Pinch of chilli flakes (op­tional); Sea salt and freshly ground black pep­per

1. Place the flour, salt, yeast, fen­nel seeds and lemon zest in a large bowl. Add the oil, yoghurt and 275ml of wa­ter and mix ev­ery­thing thor­oughly un­til it forms a dough. Turn out onto a lightly floured sur­face and knead for 10 min­utes, un­til smooth.

2. (You can use a stand mixer with a dough hook for this part.) Shape the dough into a rough round and place in a lightly oiled bowl; cover with a cloth and leave to rise in a warm place up to 24 hours.

3. When you’re ready to make the flat­breads, start the top­ping. Place a large, heavy-based pan over a medium heat. Add half the olive oil and when it’s hot, add the gar­lic and siz­zle for a few sec­onds, then add the cour­gettes. Sea­son.

4. Cook the cour­gettes slowly over a gen­tle heat, stir­ring reg­u­larly, for about 25 min­utes or so. Take the pan off the heat, stir all but a hand­ful of the herbs into the cour­gettes, then sea­son.

5. Place three bak­ing sheets in the oven and heat the oven to 240°C/220°C fan/475°F/ gas mark 8. 6. Turn out the dough onto a floured sur­face, and cut into three pieces. Form each piece into a neat round and leave for 20 min­utes. Roll out the pieces of dough. They want to be quite thin.

7. Take the bak­ing sheets out and place a rolled-out dough on each. Spread the courgette mix­ture evenly over the top of each. Dot the goat’s cheese over the top of the courgette mix­ture and trickle all over with some of the re­main­ing olive oil. Add the chilli flakes, if us­ing, and a sprin­kling of salt and pep­per, too.

8. Place the trays in the oven for 12-14 min­utes, or un­til the dough is puffed up and golden around the edges.

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