I love left overs. I know many people can’t relate to that, but sometimes some dishes taste slightly better the next day after it has ‘aged’ for those 24 hours.
I made my LAMB STEW with rice, green beans and my HOME MADE RUSTIC BREAD when I had guests over on Tuesday evening when we had guests over. The day after I just reheated the left over stew with an extra cup of water and made these Flat Griddle Breads. It was one of those days where I just didn’t feel like going all out. So it was little effort and yet my husband LOVED them.
Just break them, dip them and enjoy every bite.
Here is the recipe: FLAT GRIDDLE BREAD
- 210gr cake flour / bread flour
- 10ml baking powder
- 3ml salt
- 65ml milk
- 7,5ml olive oil
- 65ml water
- 5ml dried Italian herbs, or rosemary, or oregano / 15ml fresh herbs chopped finely
- oil for frying
- Sift the flour and salt into a mixing bowl, then add the sugar.
- Heat the milk in a small pot and then add the water and oil to it, and immediately pour into the flour mixture.
- Add the herbs.
- Knead on low-speed or by hand for 5 minutes until the dough forms into a ball.
- Divide the dough into 6 pieces of 60gr each and roll out flat on a lightly floured surface with a rolling-pin.
- Heat up some oil in a griddle pan and fry for 2 minutes on each side, or let the golden brown colour be the judge.
- Place the flat breads on some tissue paper, and serve with any saucy based food.
This recipe makes 6 exactly, so double up on the ingredients if you’d like more.
If you have any questions, drop a comment in the comment box below or on my Facebook page.