Bread is one of the few foods that Carlos and I eat daily! Yes I know, carbs, carbs and more carbs but without carbs there’d be nothing to wipe up any leftover, delicious sauciness! Now that Mr C has got gluten allergies I usually have to adapt many of my recipes, so today we fancied something a little light and doughy. I made the dough and we headed out for our weekend coffee in a sunny plaza. The dough, smelt incredible on our return, it was well risen and ready to be cooked up.
The special thing about this recipe is that it can be made into mini pizza breads ideal for topping with sun kissed tomato sauce, torn serrano and grated parmesano or simply on it’s own as an accompaniment. It is so great because it’s versatile and will guarantee to make anyone’s tummy happy. Today I fancied the mini bread mixed with dried, fragrant red chilli flakes, marjoram and oregano to be eaten with a drizzle of fresh tomato and cheese. Not sounding too over the top but I loved mine with a sprinkling of floral lavender (a topping for the grown-ups). The herby flavours were sensational and worked a real treat with my Asturiano sidra.
Suffice to say if you haven’t tasted Asturian cider, you should definitely add it to your “bucket list”. Not forgetting, these are amazing little puffs of bread, crispy on the outside, warm and soft on the inside…oh and did I mention they cook within 2-3 minutes with no baking time needed, simply shallow fry and voilà, perfect to be eaten warm or cold.
180 grams general bread-cake flour (or gluten-free bread flour)
1 teaspoon brown sugar
15 grams fresh yeast
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon dried red chilli flakes
Olive oil for frying
In a large mixing bowl mix the yeast, brown sugar and water together until the yeast and sugar dissolves.
Mix in the flour, salt, herbs and chilli flakes and combine together until it forms a soft dough. Cover with cling-film or a tea towel and set aside for 1-2 hours until it doubles in size.
Once the dough has doubled in size heat the olive oil into a small casserole dish. (using a heavy-based casserole dish is better as it conducts heat and cooks food evenly)
While the oil is heating up, roll the dough out into an even thickness of about 5mm, using a pastry cutter, cut out squares and place onto a floured surface.
Once the oil is hot fry the mini bread for 2-3 minutes until lightly golden, carefully remove using a frying slotted spoon and place onto a kitchen paper to absorb any excess oil.
Enjoy your mini breads with drizzled tomato sauce and grated parmesano cheese or simply on it’s own to mop up any delicious sauce in your plate. Well if you ask me I enjoy mine with drizzled tomato sauce, cheese and a sprinkling of lavender.