Flatbread with honey & sesame oil

I wanted to make some flatbreads to go with our lamb tagine this evening but all the recipes called for plain flour & yeast and I couldn’t find any of the latter in our over-stuffed cupboard. I kept the yeast-activating honey from the recipes I found though and aside from that just improvised.

They turned out ace – sweet and tasty in their own right but the taste didn’t overpower or clash with the flavour of the tagine.

Recipe for flatbreads with honey & sesame oil

(I don’t really measure/weigh stuff so quantities are estimates)

  • About 150g of self-raising flour (since I had some of that)
  • 1tablespoon ish of olive oil
  • 1teaspoon ish of honey
  • A tiny bit (maybe half a teaspoon) of sesame oil
  • Some water
  • Toasted sesame seeds (completely optional topping)

Preheat the oven to about gas mark 5.

Put the flour in a mixing bowl and add the honey & the oils. Mix together (but it won’t mix that well because it’s pretty dry).

Gradually add water, mixing all the time until you get a well mixed stiff (ie, not sloppy) dough. Knead it a bit.

Divide dough into pieces – four for (my) hand-size breads, six for smaller ones. Roll them in your hands to make a ball then squish them out flat on a dusted board/counter. Squish them out further with your palm until they’re, I don’t know, just under 1cm? in height. Throw some toasted sesame seeds on the top if you want to use them.

Lightly grease up a baking tray with olive oil, or if you’re an excitable sort, a little sesame oil. Plop the breads on the tray and put the trays in the oven, top shelf, for about, I don’t know, I’m really not good at this numbers business, 15 minutes? – until they’re cooked but no more lightly brown on the bottom and slightly browning on the top. Leave to stand for a minute then serve immediately or as immediately as you can manage if you’re anything like us.

Making stuff: fiery ginger and honey biscuits

ginger and honey biscuits

I’ve been in a bit of a biscuit making phase recently – something I’ve not really done before because the effort has seemed like it was out of proportion with the end product. Then I found a really simple and quick recipe for cinnamon biscuits and made a batch for John in November, and after that a (probably short-lived) obsession was born.

I kinda use recipes and knitting/crochet/sewing patterns as a vague guide – something to give me a rough idea to riff off rather than something follow slavish. I also don’t usually measure stuff out when I’m cooking so the recipe details are estimates based on the original recipe I used for the cinnamon ones.

I made this set of biscuits to take around to enjoy during a night of gaming with Dathan and Gianni. The dough was perhaps the best yet and they stayed in nice cute rounds. They’re crunchy not soft but YUM.

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