Even though I haven’t been mentioning the Breadmaker very much recently, it does get a regular workout. Every so often we’re out of Brown Soda Bread and it’s just too much hard work to go down to the shop so I just throw ingredients into the Breadmaker bowl and it makes one of its little square loaves – which are, incidentally, the perfect size for the toaster.
Where the Breadmaker really has come into its own, though, is when I use it to make dough rather than finished bread. Take away all the kneading at the start and I’m much more likely to indulge in yeast cookery. There’s a rather nice feeling that comes from working away on the computer when your Breadmaker is hard at work, kneading and rising something tasty for lunch or dinner.
Whether it’s a simple naan-type flatbread to scoop up mouthfuls of dal or a large brown focaccia, fragrant with onion and rosemary, for a salad lunch, it’s always satisfying – and not very much work – to have your own breads on hand. I’ve also been experimenting with some Orange Cinnamon Yeast Buns but I’ve yet to perfect that recipe!
The recipe I give below can be adapted for other types of flatbread. Just use the flavourings that appeal to you – it might be some chopped garlic or fresh herbs or nigella seeds – or make it plain and keep the flavour for the filling, splitting the flatbread like a pita and stuffing it full.
The focaccia is equally adaptable and is still delicious, toasted with a layer of cheese and chutney, the following day.
Homemade Naan-type Flatbread
Water – 310ml
Strong flour – 500g
Dried yeast – 2 teaspoons
Sugar – 1 teaspoon
Salt – 1 teaspoon
Black mustard seeds – 1 tablespoon
Ground coriander – 2 teaspoons
Butter – 25g
Fresh coriander – half a bunch, chopped
Put the water, flour, yeast, sugar, salt, mustard seeds and ground coriander into the bucket of your Breadmaker in the order suggested by the manual. Put it on the dough setting and let it work away.
When the dough has been made – kneading and proving takes 90 minutes on my machine – preheat your oven to 220C. Remove the dough from the bucket on to a lightly floured surface and knead to knock it back. Divide into 12 evenly-sized balls and roll each into a rough flat circle, about 2-3cm thick. Melt the butter and mix with the coriander.
Bake the flatbreads on the bars of the oven racks for 4-5 minutes until puffy and golden brown. Brush each bread with the coriander butter and keep warm in a dish, covered with a tea towel. Serve immediatly.