Learning Objective
You will learn how to add the inclusions of cheese, onion and potato to make these sourdough flatbreads.
Makes: | 9 flatbreads |
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Level: | Beginner |
Diversity Score: | 21 |
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This is a recipe I turn to often in the cooler months – there’s something about the combination of bread, cheese and potato that is very comforting and warming. They make a great addition to a packed lunch, and my kids love them with a steaming hot bowl of baked beans (beans in tomato sauce).
You can make changes to the filling to suit your tastes or what you happen to have in the fridge. Try swapping the Gruyère for Stilton or another blue cheese, or try Parmesan and some chopped fresh herbs.
Equipment
- Mockmill
- Medium mixing bowl
- Large mixing bowl
- Small bowl
- Potato peeler
- Chopping board and knife
- Saucepan
- Frying pan
- Potato masher
- Cheese grater
- Clean tea towel or shower cap
- Dough scraper
- 2 baking trays
Tin Size
- Baking tray (26 x 37cm, 3cm deep) OR 9 x 13 x 1 inch sheet pan (USA)
Suggested Starter
Wholemeal
Hydration
54%
DDT
26°C (79°F)
Flours
For The Dough
- 300g Botanical Blend No. 2 or stoneground wholegrain flour
- 300g Marriage's Organic Strong White Flour
- 15g fine sea salt
- 300g water (about 27°C/80°F for a DDT of 25°C/77°F)
- 50g olive oil, plus extra for greasing
- 100g lively, bubbly first- or second-build wholemeal sourdough starter
- FOR THE FILLING:
- small handful of curry leaves, chopped
- 350g potatoes, peeled and sliced
- 2 onions, chopped
- 1 tablespoon olive oil
- 90g Gruyère cheese, grated
- sea salt and freshly ground black pepper, to taste
- FOR THE COATING:
- poppy seeds
Baking Time
18 minutes
Bake At
180°C/350°F/Gas Mark 4
Tutorials
Step | Timings |
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Refresh starter (first build). | Day 1, 12pm |
Mix dough and knead. | Day 1, 8pm |
Cover and leave overnight. | Day 1, 8.10pm |
Soak curry leaves. | Day 2, 8.30am |
Prepare and cook filling. | Day 2, 9am |
Divide dough into 9 pieces and leave to rest for 30 minutes. | Day 2, 9.30am |
Stretch out the dough, fill, seal and flatten. | Day 2, 10am |
Place on an oiled tray, then cover and leave for 2 hours. | Day 2, 10.30am. |
Preheat oven. | Day 2, 12.30pm |
Bake. | Day 2, 12.40pm |
Guidance, tips & techniques
Method:
Day 1
12pm – Refresh your wholemeal sourdough starter.
8pm – Mix together all the dough ingredients in a mixing bowl until well combined, then knead gently for 2 minutes until soft, voluptuous and stretchy. Place in an oiled bowl, cover with a shower cap or a damp tea towel, and leave on the side overnight.
Day 2
– Soak the chopped curry leaves in a little water and set aside.
– Place a pan of water over a medium heat, add some salt and bring to the boil. Add the potatoes to the boiling water and simmer until soft, then drain and mash.
– Meanwhile, heat the oil in a frying pan over a low heat. Add the onions and cook until caramelised.
– Drain the curry leaves and place them in a mixing bowl, along with the mashed potatoes, caramelised onions and grated cheese. Season to taste with salt and pepper and mix well.
– Divide the dough into 9 pieces, each about 120g. Cover and leave to rest on your work surface for 30 minutes.
– After 30 minutes, gently stretch each piece of dough into a circle 10cm (4in) across.
– Place 50g of potato filling on to the middle of each piece of dough.
– Bring the sides of each dough circle together into a ball and pinch to seal.
– Turn each ball over and gently roll to close the seal. Be careful not to allow the filling to leak out.
– Lightly oil two baking trays. Sprinkle your worksurface with poppy seeds and gently flatten each dough ball on to the poppy seeds until they are once again about 10cm (4in) wide.
– Place on an oiled tray, then cover and leave for 2 hours.
– Preheat the oven to 180°C/350°F/Gas Mark 4
– Bake for 18 minutes until golden. All ovens are different, so keep an eye on your flatbreads, as your baking time may differ slightly.
– When the flatbreads are ready, remove from the oven and leave to cool on a wire rack.
Learning Outcome
You will understand how to make sourdough flatbreads with a hearty filling.