![]() ![]() Look at the underside if you can see dark brown patches forming, flip it over with a spatula or tongs – probably after 3-4 minutes. ![]() If the fire is nice and hot they will cook in just a few minutes. Set a large frying pan over the high heat of the fire (or on the hob), or set a grill directly over the hot coals, shake off any excess flour and lay a flatbread in the hot pan or on the bars of the grill. Flour the work surface (a board will work fine if you’re cooking on the beach) and rolling pin, then roll each one out into a 20cm round that’s 2-3mm thick, using plenty of flour as the dough may stick. When you’re ready to cook and eat the flatbreads, divide the dough into equal 8 pieces. Combine the bashed garlic with the oil in a small bowl and allow to infuse. You can make the dough up just before going to the beach. Cover and set it aside somewhere warm to double in size. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels smooth and elastic, sprinkling on a little more flour only if the dough feels very sticky. Combine the flour, potato, parsley, yeast, salt and 225ml warm water in a large bowl, until it forms a soft dough. Drain, and steam dry for a few minutes before mashing. Bring the potatoes to the boil in salted water. ![]()
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