Master baking/Chilli, Ginger & Coriander Flatbread

25 July, 2008
Page 24 
by Dan De Gustibus
Makes 1 loaf (scale up to suit)Ingredients AmountStrong white bread flour 400g/l5oz2 small red chillies (seeded and finely chopped)1 bunch fresh coriander (chopped)Fresh ginger (peeled and grated) 1 tbspDried Easy-bake yeast 7g [1tsp]Warm water 260ml/11fl ozSea salt 6g [1 good tsp]Olive oil for brushing and drizzling 2 tbsp Tip: Do not use dried spices, they are so inferior to the real thingMethod1. Place all the dry ingredients (plus half the chillies and coriander) into a mixer with a dough hook attached. Mix to a soft dough with the water, turn on to a floured board and knead for 10 minutes.2. Shape the dough into a circle.3. Place on to a greased baking sheet, brush with olive oil and boldly dimple the surface with your fingertips - do not worry about ripping the dough, it will be fine.4. Sprinkle over the remaining chillies and coriander and the ginger and leave to prove until doubled in size. Bake at 190?C/375?F for 25 minutes. Drizzle with olive oil.l Dan De Gustibus is owner of award-winning restaurant business De Gustibus and teaches breadmaking at Raymond Blanc's Cookery School at Le Manoir aux Quat' Saisons.



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