ROSEMARY FLAT BREAD
Daleen Fratter, hier is die beste flatbread resep wat ek nog ooit geëet het. Onderaan is die email van die chef: Rosemary flatbread – bron Alastair McLeod
675 g plain flour (± 5 cups)
135 ml olive oil
315 ml lukewarm water
12 g dry yeast (or 24 g fresh)
2 pinch salt
¼ cup chopped rosemary leaves
Mix yeast and water then wrap with cling film allow to ferment for 10 mins. Then add oil, rosemary, flour and salt, mix till elastic form dough and cover again to allow rising for 30 mins. Divide into 25 g lots and feed through pasta machine as thin as you are able to. It is ok if there are a few holes, adds character. Add to pan with baking paper to prevent sticking. Sprinkle with little salt. Bake immediately at 170 ºC for 1 one minute on one side then flip and bake for another 3 to 4 mins until light golden crisp colour. (Not my picture, will add a “fresh” pic when I make it again.)
Chef’s note to me:
Dear Ms de Jager,
I am thrilled that we could provide you with such a memorable Christmas.
I think Mark Twain wrote that you can survive for up to six weeks on a single compliment. If that’s the case, we’ll see you again in mid February!
P.S. Here’s our recipe for the flatbread that you enjoyed x
Photo and recipe posted by Kiti Citi