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prettyediblestylist · 5 years ago

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Tandoor Flatbread

Very excited to be cooking up a wonderful Tandoor extravaganza for all the lovely (and hungry) crowd at Latitude festival this year. Both myself and master of EVERYTHING BARBECUE and live-fire cooking, plus official ‘wood whisperer’ Mark Parr aka Lord Logs (London Log Company) will be creating a gorgeous feast whilst providing lots of top tips & fuss-free techniques to arm you with recreating delicious, fuss-free BBQ food at home. Without wanting to give too much of the action away, some of the delights will include spicy, more-ish chargrilled buttermilk Tandoor-spiced chicken kebabs and Pepper, Red onion and Baby Courgette Shashlik, along with barbecued avocado, Tandoor-spiced squash and cauliflower steaks...all of which will be served in our winning Tandoor flatbread along with freshly-grated coconut chutney and a salad show-stopper dressed with apple blossom flowers and our all-time favourite YUMMY buttermilk & peppery mustard sauce 👌🏼 The festival runs for the whole weekend from the 18th - 21st July & every year proves to be a fun-filled, family-friendly occasion that’s always packed full of joy. It would be wonderful to see (and feed!) as many of you food lovers out there that can make it…the beautiful surroundings of Henham park in the Suffolk countryside are worth the visit for alone. I’ve been so busy getting everything ready for the weekend that not all of the recipes are posted here yet, but this will be on the blog as soon as possible I promise. Looking forward to seeing many old and new faces along the way. Our demo will be kicking off on Saturday at 5p.m outside the food theatre! :)

Tandoor Flatbread You can buy some great ready-made versions now, but nothing quite beats the pleasure of making it yourself at home. Here’s the recipe for all you budding bakers (which makes it sound quite tricky, but it really isn’t!) I love to add chopped fresh coriander to the dough when kneading, plus a sprinkling of cumin powder for extra pep. Olive oil is essential for keeping the bread lovely and soft once cool, but if you like things a little more indulgent add 25g diced cold butter to the flour and water in the electric mixer (and remove 25ml vegetable oil). For a garlic butter version, take 50g cubed butter and place in a microwave safe bowl along with 2 cloves of freshly crushed garlic. Microwave together just until the butter is completely melted in 20 second bursts. Use to brush onto the hot, fresh flatbread before serving.

For the starter: x4 500g strong flour 500ml water

1. This needs to be done in batches. In an electric mixer with the whisk attachment, mix together the flour and water on medium speed till the mix is stringy and leaves a trail. Empty into a large container that can hold 10kg. Repeat this process three more times. 2. Place the lid on this mix (or cover with a damp tea towel) and leave in a warm place for 12-16 hours. 3. By this point it should have risen and the dough should be bubbly. Place in the fridge - or put outside in the winter months (if you only need for occasional use) For the dough

1kg starter 500g atta (or any wholemeal wheat flour) 50g sugar 25g salt 200ml water

1. Mix all ingredients with the hook attachment until you have a smooth dough that comes away from the sides of the bowl. 2. Store in a large container or bowl as the dough will rise and you want to avoid it spilling over. Cover with a damp cloth and leave somewhere warm for 3/4 hours (or as long as it needs till it rises) 3. Once risen, knock the dough back and return to the container, then refrigerate if you are using the next day or start to portion out 100g balls into a large tray, dipping the dough balls in sesame (and I also like to dip into nigella seeds) before arranging spaced apart on the tray. 4. Prove for a couple hours and either use straight away or refrigerate for the next day. -2.5 teaspoons - 240ml warm milk 60g plain yoghurt beaten with one egg 60ml veg oil 360-420g all purpose flour (start with 360 and add of need to get to desired consistency) 2 tsp sea salt 1 tsp baking powder 1. Dissolve the yeast In warm water with a tablespoon or two of the flour. Mix into a paste and leave for 15 minutes in a warm place. 2. Add your yoghurt mixture. Mix flour, salt and baking powder for a minute or two until mixed well, then add the liquid mix in parts and knead for 5 minutes. 3. Leave to rest for 2 minutes, then knead again for another 2-4 minutes whilst mixing in the oil. I would like it wetter so I wouldn’t add any more flour as it firms up after the first prove. 4. When you have your desired consistency, form a ball and keep in a well oiled bowl with a damp cloth over the top. Leave in a warm place for 2 hours. 5. Knock it back and reform the ball. Return to your oiled bowl or container and keep in the fridge for the next day. Oil the top and cover loosely with cling film or damp cloth. 6. Form into desired size into a tray, oil the top and line the tray with clingfilm or a clean bin bag. 7. Preheat oven to 240C/fan 220C/gas 9 with a pizza stone (baking stone) until stone is hot. (Using a baking/pizza stone will help to give the flatbread a similar intense heat as a clay tandoor. You can also use the base of a large ceramic dish inverted) 8. Scrape out your balls individually and apply sesame/nigella seeds if you like. Roll using a little flour if needed and stud with a fork to prevent it from rising too much (try not to use too much flour so it doesn’t burn when you are cooking them) Lay on top of preheated baking stones. Bake until puffed and golden on top which should be about 2–3 minutes. Brush with garlic butter and top with fresh coriander, if desired. Repeat as desired with more flatbread.

Recipe: Kian Samyani (Head chef at Berenjaks and Brigadiers, London)

Chicken Kebabs with Tandoor Spice I love what I like to call the ‘double skewer method’ which makes the skewers much easier to thread and handle when cooking on the barbecue. You can alternatively use the standard method if you prefer by cutting the chicken into cubes, then threading the meat onto single skewers the traditionally way.

Serves 4-6 Cook 25 mins (plus marinating) You will need: about 12 wooden (soaked) or metal skewers 3cm piece of ginger 2 cloves of garlic 150g natural yoghurt (or you can use 150ml buttermilk) 2 tbsp olive oil 60 ml tomato passata ½ tsp garam masala ½ tsp chilli powder ½ teaspoon smoked paprika ½ teaspoon turmeric 10-12 skinless, boneless free-range chicken thighs (or mix with chicken breast)

1. Peel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt (or buttermilk), oil, passata and spices. Stir well. 2. Slice the chicken thighs (and breast if using) in half , coat well in the marinade, then season with sea salt and black pepper. Cover with clingfilm and refrigerate for 2 to 3 hours. 3. If using the double skewer method, thread each thigh or breast onto two skewers horizontally about 6cm apart, then barbecue or grill for 25-30 minutes, or until golden and evenly cooked, turning occasionally. Serve with lots of fresh coriander and mint and my Spinach and Peashoot salad with edible flowers and buttermilk/mustard dressing plus a good drizzle of natural yoghurt. Or the gorgeous fresh coconut chutney we showed you at Latitude. (Recipe coming soon!)

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