Flatbread With Charred Broccoli And Roasted Grapes Food

HOMEMADE FLAT BREAD

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

ROASTED BROCCOLI AND GRAPE SALAD

Steps:

• For the salad: Preheat the oven to 425 degrees F.
• Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
• Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
• For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
• For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

ROASTED GRAPE FLATBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Unroll pizza dough onto prepared baking sheet. Bake for 6 minutes.
• Line a 10x15-inch baking pan with foil. Arrange grapes in prepared baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon rosemary and 1/4 teaspoon salt; toss to coat.
• Roast grapes, stirring once halfway through, until slightly charred, about 40 minutes. Remove grapes from baking pan; pour accumulated juices into a small bowl.
• Meanwhile, stir together ricotta, mozzarella, parsley, pepper, and remaining 1/2 teaspoon rosemary in a small bowl.
• Spread ricotta mixture onto the parbaked crust. Top with roasted grapes. Bake until cheese is lightly golden, about 10 minutes.
• Meanwhile, for dressing, whisk together reserved grape-roasting juices, vinegar, and remaining 2 teaspoons oil and 1/8 teaspoon salt in a bowl. Toss watercress with dressing. Top flatbread with dressed greens.

FLATBREAD

Steps:

• Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
• Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.