I love to call my
food rustic, because that's what it is at best of times. I don't like
fussy presentations, or maybe occasionally, and that's the reason why
my meals look like regular home cooking. Today's recipe is one of my
rustic creations, it's for chestnut mushroom flatbreads with a crispy
spelt crust, emmental and rosemary. Many of my favourite flavours are
combined here, and I can't complain about how the result actually
was.
This recipe makes
two large flatbreads.
Bread dough:
300 g spelt flour
½ tsp salt
½ tbsp dry yeast
200 ml lukewarm
water
1 tbsp olive oil
Filling:
6-8 chestnut
mushrooms
2 garlic cloves
100 g emmental
2 tsp wild
rosemary
Ground black
pepper
A drizzle of olive
oil
Method:
Make the dough first. Mix the dry ingredients together and then add
the water and olive oil. Knead to an even dough and let rise under a
teatowel in a warm place for about one hour. Add more water or flour,
if the dough doesn't have the correct texture (similar to a pizza
dough).
Slice the mushrooms and garlic thinly and grate the cheese. Divide
the risen dough and roll out two flatbreads thinly.
Heat a frying pan with a metal handle very hot and also pre-heat the
grill setting in the oven to maximum.
Throw a flatbread to the hot pan and layer the filling on it. I put
the cheese under the mushrooms, but this can be varied per
preference.
Keep it on the pan until the bread gets some frying marks underneath.
Then put the pan into the oven under the grill and leave it there
until you are happy with the colour on the top. This should only take
a few minutes as the oven is very hot.
Repeat the procedure for the second bread and serve them fresh from
the oven.
And please always be careful when handling such insanely hot pans
etc.! This method makes a nice result, but you need to be cautious
while at it.
Enjoy!
Your VegHog
I like rustic style food too, I like the sound of this, but I have to admit I am not a huge fan of emmental cheese or mushrooms, but I know someone in my house that likes both :)
ReplyDeleteThis works with other veg and cheese too. I often make a tomato version and then maybe use mozzarella or cheddar.
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