Liz

@sabrinaghayour JUICY JOOJEH KOOBIDEH, a delicious Persian style kabab, made with minced chicken, the perfect tonic for a Friday night (or any night for that matter) from her most recent book ‘Persiana One’. Super easy: baked in a baking tray. I made my flatbreads to go with it along with homemade pickled red onions, hummus, Greek yogurt, salad, chips and a little (store bought) chilli sauce.

MY FLATBREADS
7g of fast action dry yeast
780g of strong white bread flour
1.5 tsp caster sugar
1.5 tsp fine sea salt
480ml of lukewarm water
4 Tbsp olive oil, plus extra for cooking

Place the yeast, bread flour, caster sugar and salt in a bowl and add the lukewarm water and olive oil. Mix to a shaggy dough. Turn out on counter and knead for approximately ten minutes until you have a soft and smooth dough. Place the dough in a bowl, lightly greased with olive oil. Cover and leave in a warm, draught-free place for 60-90 minutes until the dough has doubled in size. Divide the dough into 12 equal pieces and roll each into approximately 16cm round flatbreads. Preheat your pan (or pans, to cook more than one at a time) to a medium-high heat and spray or brush the pan with a little olive oil. Place the first flatbread in the pan and cook for 60 seconds or until bubbles appear. Turn over and cook the other side for another minute. Place the cooked flatbread in a clean tea towel. Repeat with the remaining pieces of dough, brushing the pan with additional oil between cooking each one. Stacking the flatbreads up inside the tea towel will keep them warm and soft for serving.
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#persian #kebab #dough #homecooking #fyp