(Both types are pictured in the related link.)ġ. The question is rather which bread you prefer and which timing, than which is better. Also, the overnight timing makes a slightly puffier flatbread. The overnight version is slightly more pliable and tears less easily than the quicker one which is somewhat less elastic and resembles tortilla dough in its texture. There are small differences in the results. Another method is to mix the dough the night before using it, cover it with plastic wrap and leave it at room temperature until the next day. The dough for Moroccan Flatbread may be made and used after a 30 minute rest. The signs that the dough is done are the same no matter what flour is used and are described in the instructions below. The Diplomatickitchen version of this flatbread consistently uses 7 tablespoons of water. Scatter with the herbs and serve immediately.A note about flour and water for this bread:įlour varies from place to place. Bake for 5-10 minutes until golden and crisp. Slide the flatbreads onto the hottray or stone (you may have to cook in batches).Cover the bases with the lamb mixture, then evenly scatter with the yogurt and chillies and some seasoning. Roll each piece of dough out on a lightly floured surface into an oval or oblong about 20cm x 15cm, and about 5mm thick, then put onto an upturned floured baking tray.Put a heavy baking tray or pizza stone in the oven to heat up. Heat the oven to as high as it will go.Taste and season with salt and pepper, then leave to cool. Add the sultanas and chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes or until the mince is tender and the stock has nearly all evaporated. Add the lamb and cook over a high heat, turning often and breaking up with a wooden spoon, until browned all over.
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