Monday, June 27, 2011

Still full

This week's Pang eats is chosen by my mum. She chose Boca bread.
Aaron took this opportunity to make something that the bread could soak up.
He made two things: Potato coriander spinach with mustard seed soup and a beautiful oyster blade and sweet potato tagine.
The beef was so melt in your mouth and the soup so flavorsome and the bread was so easy, fast (the only waiting time is when you let the dough rise) and delicious!

My only note about this recipe is that I had to use way more flour than just 3 cups for the amount of yoghurt added etc. Other than that, it was fine!
As I look at my mum's results, I see mine is fatter, puffier and I'm not sure if that is meant to be! Either way, it was delicious.

Total time: 1 hr 10 minutes, plus rising time.
Servings: makes 10 flatbreads.

Note: Adapted from a recipe by Josef Centeno. This makes more yogurt mixture than is needed. The remainder can be used as a dip or spread and will keep, refrigerated, for two days.

1 cup plain Greek yogurt

Juice of 1/2 lime

a handful of chopped chives
1 clove garlic, minced

1 1/2 teaspoons minced fresh ginger

Kosher salt

1 1/2 teaspoons dry yeast

1 1/2 teaspoons sugar

6 tablespoons olive oil

3 cups flour

1. In a nonreactive bowl, mix the yogurt, lime juice, garlic and ginger. Season with one-half teaspoon salt, or to taste. Set aside.

2. In a large bowl, combine the yeast with 1 cup warm water and the sugar. Cover and allow to sit for 10 minutes, or until frothy. Separately, mix the olive oil with 3 tablespoons of the yogurt mixture.

3. Stir half of the flour into the yeast mixture, then add the yogurt mixture. Stir in the rest of the flour and the 1 teaspoon salt, and knead for 10 minutes, or until the dough is elastic. Place the dough in an oiled bowl, loosely cover and allow to rise in a warm area until doubled in size, about 1 1/2 hours.

4. Punch down the dough and knead for another 10 minutes. Divide the dough into 10 equal portions; roll out each into an oval a little over

8 inches long and 4 inches wide. If the dough contracts while rolling, let it rest while you roll out another piece, then come back to it (it will relax and roll more easily).

5. Heat a seasoned cast-iron griddle or frying pan over medium-high heat. Oil the surface lightly with canola oil and grill the dough, one or two pieces at a time, until each is puffed and golden-brown on the bottom, 30 seconds. Flip the bread over and grill the second side for 30 seconds, until golden-brown. The bread will be soft, not crispy. Keep warm until ready to serve. (You also can rewarm the bread in a 400-degree oven for 1 to 2 minutes.)

Each flatbread: 216 calories; 4 grams protein; 30 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 121 mg. sodium.

boca bread


potato spinach coriander and mustard seed soup

oyster blade and sweet potatoe tagine

2 comments: said...

Actually, my mistake...the name of this bread is B├Ąco flatbread, not Boca. Sorry!
When I made mine, I ran out of all-purpose flour so I had to use some self-raising instead and it came out flat. But, yours is just the way it should be.
Good job!!

Ruhammie said...

OMGoodness!! That sweet potato tagine looks devine!