Spicy, warm and effortless.
I long to live autumnal days like that.
Not knowing what lays ahead, effortless is never an option when it comes to the way I see life, but this can’t and won’t stop me from finding comfort at the end of the day in a basket of freshly baked bread and a strong cup of saffron tea.
These are pieces of bread made of clouds.
Light and soft, then topped with all the warmth of the red spices and the earthiness of the olive oil to find the perfect balance between mellow and tough.
In London, we used to have pita bread with spicy beans and charred tomatoes for breakfast. In Dublin, I was always asking for seconds at my favourite restaurant, “Goose on the Loose”, which I’m pretty sure no longer exists, but they used to have the most amazing pita bread that they would serve with rich tomato soup and butter. The kind of English butter that memories are made of.
2 cups plain flour
2/3 cup warm water
1 tablespoon active, instant, dry yeast
3 tablespoons olive oil
1 tablespoon cayenne pepper
1 tablespoon sweet paprika
1 teaspoon red chilli flakes
Salt to taste
1/2 cup parsley leaves to garnish
Dissolve the yeast into the water and let sit for 5 minutes.
Gradually add the flour reserving some for dusting and kneading. Mix well, season with salt and start kneading the dough onto a clean work surface.
Sprinkle with more flour as needed to get an elastic, workable dough.
Shape into a ball and place into a bowl. Cover with a towel and let it rest for 20-30 minutes.
Preheat the oven at 180°C.
Deflate the dough and divide into 10-12 pieces.
Flatten each piece with your hands and place onto a lined baking tray.
Mix the olive oil with the spices to make a paste.
Add dollops of the paste on each flatbread.
Bake for 12-10 minutes until golden brown.
Serve sprinkled with fresh parsley leaves.
Don’t forget to tag me with your recreations, watching you guys cook my recipes is the best feeling in the world.
Until the next one,