Flat Bread

This flat bread is a 5 star for my daughter..  I wish I could acknowledge that Chinese Chef I saw on tv way back before my daughter was even conceived.  I remember his face but couldn't remember his name.  He used this flat bread  recipe  for a peking duck recipe he once showed in one of his shows. You bet I owe a thank you to that chef, so I might come back to put his name here for acknowledgment  if I catch him again.

Well, this is very simple easy to do flat bread.  Now, i can do it in less than 30 minutes. Fresh flat bread would be served on the table.

Normally I do it with eyes half closed, I meant i don't measure anymore, just estimate the amount but for the purpose of posting it here, I did measure this time. :-) and took a step by step photos for a guide.

Ingredients:

2 cups all purpose flour

3 Tablespoons olive oil

1 tsp sesame oil

1/2 tsp. salt

3/4 warm water

In a mixing bowl add flour and salt, make a well at the center and add olive oil and sesame oil.  Gradually add the warm water while mixing the mixture (use the tip of a wooden spoon, or tip of the fork to mix) until it forms small lumps, continue adding water whilst mixing until the flour gathers together and form bigger lumps.  Gather all the lumps to form a dough.  On a flat working surface, knead the dough until it becomes smooth and elastic.  Form into a log and cut into pieces.  Form each peace into a ball.  Flatten it with the palm of your hands and then flatten it further using a rolling pin until it becomes thin.  Make it as thin as possible.  Sprinkle some flour if needed so it wont stick to the surface or to the rolling pin.  Preheat a flat pan,  and place the flattened dough. Cook in high heat until the surface starts to rise like bubbles. Flip it over to cook the other side.  Use a flat turner to do this, and if you are tempted to flatten the bubbly surface, go ahead.   Once there are black spots visible, the bread is done!

Make a well in center and add olive oil and sesame oil

gradually add warm water while mixing, it will start to form small lumps 

flour starts to form larger lumps

After adding the water, gather the lumps around the and knead like a dough

Place the dough on a smooth and lightly floured surface

Form into a log

cut into pieces

form into small balls

flour the surface and the rolling pin

flatten it using the palm of the hands

Flatten the dough using a rolling pin

Cook it on a flat pan

It will rise like bubbles

Flip it over 

ready to eat..

The bread is good as it is, use it as wrap or stuff it with goodness inside.

Some of the variations below:

stuffing it with thin cheese

add ham 

wrap it like an envelope

in the pan it goes

waiting time won't be that long :-)

Fish in a parcel

Opened, ready to eat

Serving Suggestion - Serve it piping hot from the oven straight to the plate.

This is one of my my favorite influences of "The Naked Chef" Jamie Oliver.  I like the way he does things in a quick and easy way with full of flavors.. lots of goodness!!!  This recipe has never failed me by far. Preparation can be done in advance, it gives time to prepare other goodness for the dining table and just pop it in the oven when everything is ready. 

There's nothing more surprising than opening a main course just like opening a present and the aroma just meets you straight away with steaming goodness. 

Here's a guide: there is nothing precise on the portion of the ingredients as long everything can fit and wrapped securely without any leak.  The ingredients is up to your liking as well. Others can be skipped or maybe substituted.  Keeping in mind the balance of its acidity of lemon and portion of butter/olive oil.  Lemon can be overpowering but it is necessary.

Ingredients: 

Fish fillet

peeled garlic 

chopped onions

chopped leeks

chopped spring onions

red capsicum

butter

lemon

olive oil

salt and pepper

Cut a portion of  baking paper (about 1 foot long) and lay it flat on a plate.  Place the fish fillet in the center and season with salt and pepper;  add onions, garlic, leeks, spring onions, capsicum on top of the fish add a knob of butter on top, squeeze a lemon and drizzle a little olive oil.  

Fold the ends lengthwise first, pressing the crease each fold and secure the sides.

To wrap everything, fold the baking paper lengthwise, make a crease each time by pressing it with your fingers, (make 3-4 folds), then secure the ends by creasing crosswise, making the last fold facing down.

Secure the ends by folding the ends, press the crease each fold

Lay it flat in a baking dish with the crease on the top side.

Bake for 30 minutes in the oven..  Make it the last thing you put on the plate so that it remains warm upon serving.

Just perfect for a weekend lunch.


BTW, I had posted one with a different variation long time back: fish in a parcel