If the Great British Bake Off and recent lockdown have inspired you to begin breadmaking at home then this simple yet delicious dish from the winner of our recent book competition – Mark Gibaut – is definitely the one for you. What’s even better is that the flatbreads can be served with a host of hot and cold accompaniments. Give it a try this month and show us what you create!
Ingredients (makes 8 large or 16 small flatbreads)
2 JAZZ™ Apples – peeled, cored and finely diced
2 tsp instant yeast
3 tbsp olive oil
Pinch of salt
20g melted butter
120ml warm water
240g plain flour
2 tsp cinnamon
Chopped coriander to serve (optional)
Method
Place the finely diced apples in a saucepan, add a drop of water and the cinnamon and cook for about ten minutes until soft. Turn the heat up towards the end as you don’t want too much liquid left.
Meanwhile add the flour, yeast and salt to a mixing bowl and combine.
Allow the apple to cool slightly before adding 4 tablespoons to a blender with the warm water and olive oil and blitz for 15-20 seconds.
Add the wet ingredients to the dry slowly and stir until combined. Knead for a few minutes on a floured surface until a dough is formed.
Place the dough in a lightly greased bowl, cover it and leave for at least 1 hour in a warm spot (or until the dough has doubled in size).
Roll the dough into a long sausage shape and cut into 8 equal-sized pieces approximately 1cm thick or 16 if making smaller ones.
Preheat a frying pan. When the pan is hot spray some cooking oil in the pan and add the flatbreads – add as many as you can to your pan but try not to let them touch.
After a few minutes use a spatula to check the underneath. Once they’re turning golden and starting to blister turn them over.
While cooking the other side brush a little melted butter on the top. Keep checking them as they cook as you don’t want them to burn (but you do want a nice colour to them).
Flip back over and give the apple side a brush with melted butter. Sprinkle with chopped coriander and serve warm.
