I have been in the bread phase for a while now. Bathing is de-stressing for me and I am happy to bake just about anything. My choices of what I bake have chaqnged over time. When this blog began we made lot of cakes. With time (and the piling weight) I’ve taken to baking a variety of bread instead. Lower calories and a ready to eat breakfast item that most family members like.
Myjhola’s Spanish flat bread with chorizo, tomatoes and oregano has been on my to-bake list for the longest time. Pre-baby days to be precise. The one thing motherhood has taught me (still learning) is patience- I have actually waited months to try out this recipe.
Last Sunday, the family took turns to baby sit and I got a golden opportunity to make some bread. I made Anita’s burger buns and Myjhola’s spanish flat bread.
The Spanish flat bread is topped with chorizo. I substituted that with olives since I had no takers for meats at home. I made some other minor changes in the recipe. They are marked in italics. I highly recommend you visit the original site for the recipe. You will drool over the pictures 🙂
- 2 1/2 cups of plain flour
- 1 tbsp. fresh or instant yeast (I used fresh yeast)
- 1 tsp. sugar
- 1 cup lukewarm water
- 1/2 tsp. salt
- 1/4 tsp. coarse sea salt (for sprinkling on top) ( I skipped this)
- 3 tbsp.
- 5-6 sprigs of fresh oregano ( I used crushed dry oregano)
- 2 medium-sized tomatoes, sliced ( I used halved cherry tomatoes)
- 2 chorizo sausages (pepperoni if you can’t find it), thinly sliced (I used sliced olives instead)
- 1/2 tsp. chili flakes( I skipped this)
- Mix the flour and salt. Keep aside.
- Heat water &dissolve the sugar. When the temperature is just right, add the yeast and set aside for 5-10 mins till it becomes frothy.
- Add the yeast water to the flour and knead into a soft dough. The original recipe says you can add more water if needed- I didnt find that necessary. the yeast mixture to the flour and knead to a soft dough, adding more water if required. Add the olive oil and bring it all together.
- Keep in a warm place and allow it to rise.
- Preheat the over.
- Line a baking sheet with greased butterpaper/ aluminium foil.
- Flatten out the dough on the tray using your hands.
- Place the tomatoes and olives. Sprinkle salt. I missed this and regretted it. Drizzle some olive oil.
- Bake for 15-20 minutes until golden.