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Roccbox Flatbread
300ml Water
500g Plain Flour, plus extra for rolling and cooking!
2 Tbsp Toasted Cumin Seeds
10g Salt
20g Butter, melted until it turns brown and smells nutty!
1. As Roccbox is coming up to temperature, toast the cumin seeds in a dry pan for a minute or so and pop them in a bowl.
2 Add the flour and salt to the cumin seeds and add the water to form a dough.
3 Heat the pan in Roccbox until smoking hot and add the butter to the hot pan and allow to brown and bubble. Add the burnt butter to the dough mix.
4 Work the dough for five minutes before cling filming and setting aside until required.
5 When ready to cook, roll out golf ball sized balls of dough as thin as possible (you can do this in a pasta machine if you have one)
6 Once rolled out, flour both sides (don’t be afraid to use plenty of flour with these and using your peel, cook them one at a time in the Roccbox, keeping a close eye on them!)
7 Cook in the oven for around 30-40 seconds (they will puff up like pilllows and begin to colour when ready).
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