Saturday, July 9, 2011

Flatbread with Curry

To follow on from the potato and spinach curry the other day, this was how most of the curry was utilised. I love me some (mild) curry, and I also love bread, so this was a pretty natural fit!

I've added a new section just under the recipe title for 'cost'. Because I'm a frugal student, I've started figuring out how much recipes cost per serve. I'm also adding the tags "under $1" and "under $2" for recipes under $1 or $2 per serve. Obviously things will cost different amounts depending on where you live and what's in season, but this is how I've calculated things and its good as a rough guide.

Serves 8
Total time commitment: 2 and a half hours
Recipe from the Kitchn
Cost: $1.37 per serve

1 quantity curry (the curry can be made up to three days ahead)
2 cups warm water
2 tsp yeast
4 1/2 cups flour
2 tsp salt

1. In a medium sized bowl, dissolve the yeast in the warm water. Add the flour and salt and form a dough.

2. Turn the dough onto a work surface and knead until it forms a tacky ball of dough. If the dough is sticky rather than tacky, add some extra flour.

3. Grease a bowl (I used the same one, just cleaned out, because I am lazy and hate dishes) with a little olive oil to prevent the dough from sticking, put the dough in the bowl, cover, and sit for 2 hours to rise. You can also leave it two days in the fridge if your schedule makes that easier.

4. Divide the dough into 8 pieces and roll each into a circle about 20cm in diameter. Place some spoonfuls of curry onto half of the dough and flatten the curry, leaving a diameter. Fold the top of the flatbread over the top and pinch the edges together (like a Cornish pastie).

5. Preheat the oven or grill to about 180C. Leave the flatbread out while the oven/grill is preheating. Cook flatbread until it looks done, essentially. Mine burnt a little on the edges but I feel like that's the equivalent of getting grill marks on it.

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