These simple and relatively easy to make flatbreads are particularly delicious with an array of summer dips, like aubergine and pickled walnut caviar, broad bean hummus, or nettle and feta pesto. You just need a pinch of saffron for a lovely floral, aromatic flavour. A little saffron is a lot.
Serves 6
Equipment needed: A griddle pan
Ingredients
- 15g Fresh Yeast (or 9g activated dried yeast)
- 15g Caster Sugar
- 300ml Warm water, ideally 30 – 35oC
- 15g Salt
- A good pinch (1/4g) of Saffron mixed with 1 tbsp olive oil
- 40g Fresh Coriander, finely chopped
- 500g Strong White Flour
Method
Place the warm water, yeast and sugar in a medium-sized bowl and gently whisk. Place in a warm draught-free spot until the cloudy water is beginning to fizz, then transfer to a large bowl.
Slowly add the flour, whisking with your hand until smooth and gradually coming together as a dough. When a pliable, moist dough, work and knead on a surface for 2 – 3 minutes
NB the dough should just come away from the surface without sticking.
Make a large well in the dough and add the saffron in olive oil and the chopped coriander. Mix and knead until evenly distributed and fully incorporated (add a little extra flour if the dough becomes sticky). When fully incorporated, place dough in a clean oiled bowl, cover with cling film and leave in a warm, draught-less, humid spot for 1 hour until doubled in size.
Knock the dough back by kneading quickly. Form into a rectangular shape and place on a floured surface. With a floured rolling pin, roll flat until 3mm thick like a piece of pastry.
Place a griddle pan on a gentle to medium heat, for 5 minutes. With a cutter or knife, cut the flatbread into 12 – 15 long rectangular soldiers. Brush the griddle pan with olive oil, carefully transfer 5 – 6 of the soldiers into the griddle pan and toast for 2 minutes on each side until saffron-golden and firm. Repeat with the remaining rectangular flatbreads.
Serve immediately or best on the day of making.
