Hi
I hope you are keeping warm and safe if the snow is coming down in your area. Being snowed in makes you more active on the computor so I had a choice: Do admin, accounts or write the blog. Blog won!
It is the first time I have had to postpone classes due to adverse weather conditions. I spent an hour ringing around customers to make sure they didn't venture out. One couple were booked onto the Moroccan class as they are going to Marrakesh in 3 weeks and wanted an insight into the food that will be on offer. In homage to the Moroccan trip here is the recipe for the flatbreads we make on the Moroccan Flavours class. I always get someone to make a few more just so I can have some to eat in the class. They are so moorish (excuse the pun).
PARSLEY AND ONION FLATBREAD
INGREDIENTS:
For the Dough
1/2 tsp of active yeast
250g plain flour
1/2 tsp salt
125ml tepid water
For the filling
4 spring onion finely chopped (use the green as well)
large handful of flatleaf parsley finely chopped
4 tbsp of softened butter
2 tsp paprika
1 tsp cumin
pinch of salt to season
Olive oil
METHOD
Stir the yeast into the water until creamy.
Mix the flour and salt together in a bowl.
Add the yeasty water to the flour mix gradually and work by hand until a dough is formed that is slightly wetter than bread dough.
Knead briefly on a floured surface and then leave under an inverted bowl for approx 15mins.
Mix the butter onion and spices together. Using your hands is good as the warmth helps the butter mix with the other ingredients (also saves washing up).
Smear a bit of oil on to your hands and onto your work surface.
Divide the dough ball into 4 and flatten each ball out, by hand, into an approx circle as thin as you can with out tearing.
Spread a 1/4 of the filling onto each circle and then fold each circle into a a square (like an envelope) so the filling is encapsulated.
Stretch and flatten out the smaller square into a bigger square.
Dry fry (there is enough oil in the bread) on both sides until golden brown.
Pat on some kitchen roll to remove excess oil.
Eat and enjoy with tagines and harissa sauce.
I hope you have fun with the recipe and enjoy your flatbreads. Play around with fillings as you don't have to stick to those flavours. Remeber a recipe is a guidleline not a rulebook.
If you would like to know more book on Moroccan Flavours.
Happy snowballs
Yvette x
I hope you are keeping warm and safe if the snow is coming down in your area. Being snowed in makes you more active on the computor so I had a choice: Do admin, accounts or write the blog. Blog won!
It is the first time I have had to postpone classes due to adverse weather conditions. I spent an hour ringing around customers to make sure they didn't venture out. One couple were booked onto the Moroccan class as they are going to Marrakesh in 3 weeks and wanted an insight into the food that will be on offer. In homage to the Moroccan trip here is the recipe for the flatbreads we make on the Moroccan Flavours class. I always get someone to make a few more just so I can have some to eat in the class. They are so moorish (excuse the pun).
PARSLEY AND ONION FLATBREAD
INGREDIENTS:
For the Dough
1/2 tsp of active yeast
250g plain flour
1/2 tsp salt
125ml tepid water
For the filling
4 spring onion finely chopped (use the green as well)
large handful of flatleaf parsley finely chopped
4 tbsp of softened butter
2 tsp paprika
1 tsp cumin
pinch of salt to season
Olive oil
METHOD
Stir the yeast into the water until creamy.
Mix the flour and salt together in a bowl.
Add the yeasty water to the flour mix gradually and work by hand until a dough is formed that is slightly wetter than bread dough.
Knead briefly on a floured surface and then leave under an inverted bowl for approx 15mins.
Mix the butter onion and spices together. Using your hands is good as the warmth helps the butter mix with the other ingredients (also saves washing up).
Smear a bit of oil on to your hands and onto your work surface.
Divide the dough ball into 4 and flatten each ball out, by hand, into an approx circle as thin as you can with out tearing.
Spread a 1/4 of the filling onto each circle and then fold each circle into a a square (like an envelope) so the filling is encapsulated.
Stretch and flatten out the smaller square into a bigger square.
Dry fry (there is enough oil in the bread) on both sides until golden brown.
Pat on some kitchen roll to remove excess oil.
Eat and enjoy with tagines and harissa sauce.
I hope you have fun with the recipe and enjoy your flatbreads. Play around with fillings as you don't have to stick to those flavours. Remeber a recipe is a guidleline not a rulebook.
If you would like to know more book on Moroccan Flavours.
Happy snowballs
Yvette x
