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Tuesday, 6 September 2016

Baking Chili & Tomato Flatbread With A Sourdough Starter

Today's loaf is a wonderful accompaniment to any meat dish and especially with a braai (barbecue). The delectable flavors that go both into and on top of the bread makes this a popular one with most of the family. Adding the chili sauce could be considered optional, but I highly recommend it. The fact that it is a flatbread hastens the time it takes for the bread to rise and it could very well be ready under two hours on a hot day.


Mix 2 1/2 cups (625 ml) white bread flour and 1 cup (250 ml) cake flour in a large mixing bowl.


Add a teaspoon (5 ml) salt. Mix well.
Option 1: If you are not using the sourdough starter, you can add a packet of Instant Yeast to the dry ingredients.


Finely chop a small bushel of parsley and add this to the bowl, or add 2 teaspoons (10 ml) dried parsley. Add 2 tablespoons (25 ml) crushed garlic.


Add a cup (250 ml) lukewarm water and 2 tablespoons (25 ml) cooking oil.
Option 2: If you are not using the sourdough starter, you can add a packet of Active Dry Yeast to the water. Allow 10 minutes for it to froth up before adding it to the dry ingredients.


Add a cup (250 ml) sourdough starter.


Bring the dough together and then knead for about ten minutes on a lightly floured surface.


 Prepare an oven dish with non-stick spray and lightly flour the surface. Spread the dough evenly in the baking dish.


Cover with plastic and allow to rise in a warm dry place to double in size.


Once the dough has expanded, it will probably have filled your baking dish better as well.


While the dough is rising, you can prepare the toppings. I add half a small bushel of finely chopped parsley, 2 finely chopped tomatoes, 2-3 tablespoons (25-37,5 ml) crushed garlic and Italian Herbs.


I know from experience that not everybody likes their food hot and you can leave the Chili Sauce out altogether, but I highly recommend adding some to the topping. How much is largely a personal thing, but I add about 3 tablespoons (37,5 ml).


Spread all of the above evenly over the dough.


Add salt and pepper to taste. I prefer freshly ground black pepper.


Bake in a preheated oven at 200 °C for 30-40 minutes.


Serve hot from the oven.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
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