Sunday, April 27, 2014
We hike every week-end, always in the mornings. Then we set about our weekly tasks. Not always a lot of fun but necessary. Most afternoons we try and relax or go out somewhere. This Saturday we decided to take it easy and since I had all day I started the dough for this bread. After the dough is made it needs to rest in a warm spot for at least 4 hours.
Looking at these little breads you might think they are a cross between a tortilla or a flat bread. But then you take a bite and are pleasantly surprised by their buttery flakiness. Next you try the dip which is thick and salty with a pretty intense flavor. Life is starting to look pretty good right about now.
This recipe has been slightly adapted from Bon Appetit March 2014 magazine Flaky bread and Herbed feta dip.
1 teaspoon salt
3 cups all-purpose flour plus a little more for surface
6 tablespoons unsalted butter (melted), plus 10 tablespoons more for brushing dough
3/4 cups water
Olive oil for parchment paper
Flaky sea salt
Whisk flour and salt together, drizzle in butter, mix well. Slowly mix-in water. Kneed on a lightly floured surface about 5 minutes until dough is shiny and very soft. Wrap in plastic and let sit 4 hours.
Divide dough in 10 pieces. Then using your palms roll into balls and place on baking sheet to rest; cover 15 minutes. Next we start coiling which is the method used here to set up the buttery flaky layers of this bread. First you roll out each one on an unfloured work surface into a very thin oval or round. This provides the traction needed to get the dough thin. Brush each one with 1/2 teaspoon butter and sprinkle with flaky salt. Roll into a long thin rope and wind into a tight coil.
When ready to use, roll out into a thin round on an unfloured surface one at a time and stack with sheets of parchment paper brushed with olive oil to separate layers. Heat a large non-stick skillet on medium-high heat and brush both sides of dough rounds with room-temperature butter and cook 2 minutes on each side.
Transfer to wire rack to cool.
Herbed feta dip:
6 ounces feta cheese
1/2 cup coarsely chopped parsley
1/4 cup coarsely chopped mint
2 tablespoons coarsely chopped dill
1/4 cup water
Olive oil to drizzle
Salt and pepper to taste (did not add salt)
Blend feta, parsley, mint, dill and water in food processor. Taste; add salt and pepper if needed. Pour into serving dish. Add a light drizzle of olive oil and a sprig of dill.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
Lemon Gelato Hope this week is going well for you. I’m having lots of fun with my new ice cream attachment. So much so that I’ve made ye...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...