Aldeburgh Flatbread Recipes

Steps:

• Cream the yeast with the honey, add teh water and mix. sprinkle on a tbsp of flour and leave to stand 15 minutes or until frothy.
• Add the salt to the flour, then add the yeast mixture and the olive oil.Mix until you form a ball of dough, then transfer to a floured surface and knead with the heeel of your hand for 5 -8 minutes, or until the doughis smooth and elastic.
• Work in your chosen seasonings such as 1 tsp fennel seeds, 1 tsp crushed coriander seeds, 1 tbsp thyme, 1 tbsp marjoram or basil and 2 green spring onions finely chopped. knead about 3 minutes or until evenly distributed. Do not add too many ingredients or it will be hard to knead.
• Flatten out and let rise for 15 minutes. pre heat a frying pan or grill pan or BBQ and grill about 2 minute on each side.

Steps:

• In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
• Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
• Shape the dough into balls any size that you like - I make them about the size of small plums - and leave the dough to rest a few minutes.
• Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.
• Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
• Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.).
• Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.

Steps:

• Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
• Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
• Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
• Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.

Steps:

• Wisk eggs and water together in a bowl. Set aside.
• Mix all dry ingredients in a bowl. Pour liquid in and mix well with a fork until all ingredients are incorporated. The dough should be moist but not sticky and form a ball well when squeezed.
• Form dough into six balls and flatten each slightly in the palm of your hand, closing any major cracks that form at the edges.
• Place a ball of dough between two sheets of waxed paper and roll with a rolling pin until 1/8th of an inch thick.
• Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
• Gently remove the paper from the top of your dough.
• When it puffs slightly and browns around the edges you can flip it to toast the other side.
• Remove to a piece of paper towel to cool.
• When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.