This post was supposed to be all about tofu burgers. I found the recipe I wanted to make, made them, and then realised I had used the wrong type of tofu. I didn’t even know there was such a thing as firm tofu. Where do you buy it? Certainly not anywhere near me, I am pretty sure of that. So the mixture certainly wasn’t burger shapeable. But I tried it and it tasted divine……. just a little soggy.
I added extra breadcrumbs and some white beans to the mix, left it for a few hours then fried it in little patty forms just like you would for a falafel. And they were so good. Especially with my husband’s home-made chilli sauce. But, the recipe needs refining so instead I thought I would bring some flatbreads to the table. They would be perfect accompaniments to the tofu patties along with lots of olives, pickles and a dip or two.
Before I give you the recipe, I thought I would share with you some Flatbread inspiration from my fellow food bloggers. You can never have too many flatbread recipes up your sleeve. They are easy to make but will impress your friends no end.
LAVASH CRACKERS by Fuss Free Flavours
SOURDOUGH NAAN BREAD by Franglais Kitchen
CHEESE RED ONION & ROSEMARY FOUGASSE by Franglais Kitchen
DELICIOUSLY EASY FLATBREADS by Utterly Scrummy
CORIANDER CHAPATTI by Maison Cupcake
What I love about flatbreads is their versatility. I have based my flatbread recipe on Kellie’s, over at Food To Glow with a few flavour changes and using ingredients I had to hand. You should read her post. It is all about the love of a certain shop called Anthropologie. The shop of pure temptation if you are a kitchenalia fan. Everything is beautiful in there. Sort of like Vogue but for food props. Do not go in when you are broke. Thank you Kellie for your inspiration!
I am also entering my flatbreads into some blog challenges this month:-
- -175g plain flour,
- -50g semolina flour (available at Italian delis),
- -1/2tsp salt,
- -1tsp baking powder,
- -1tbsp tapenade,
- -1tbsp freshly chopped Rosemary,
- -2tbsp freshly chopped coriander,
- -100ml water,
- -50ml extra virgin olive oil,
- -Dukkah (Middle Eastern spice mix with sesame seeds) for sprinkling
- 1. Pre-heat the oven to 200 degrees,
- 2. Measure the flours, baking powder and salt and place into a mixing bowl. Give them a stir through with a whisk,
- 3. Add the freshly chopped herbs and the tapenade then pour in the olive oil and water. Stir by hand or with a wooden spoon to combine all of the ingredients and knead the dough for a minute or two (I did this in my Kitchen Aid but by hand would be absolutely fine),
- 4. Wrap the ball of dough in cling film and place in the fridge to rest until you are ready to use it. You could set aside half of the dough and freeze it for another time,
- 5. Once the dough has rested, roll it into a sausage about the length of a ruler then pull off pieces of the dough and get rolling,
- 6. The dough should be rolled out using plenty of flour, I used the semolina flour here to give the flatbreads added texture,
- 7. You can roll the flatbreads into any shape you like but the dough does have to be thin, then place them on baking trays lined with parchment,
- 8. Brush the flatbreads with olive oil and sprinkle them with Dukkah spice mix. If you don't have this then you could use sea salt, black pepper or maybe some chilli flakes,
- 9. Bake in the oven for 10 minutes until they begin to brown around the edges,
- 10. Remove the flatbreads form the oven and allow them to cool on a wire rack.