Re-imagining Basic Recipes pt 2

[a_boleyn]

I like recipes that you can modify for different dishes or presentations like the basic pasta dough recipe below. It's based on the proportions used in the spinach pasta I made a while back.

A 10 oz batch of pasta coloured with 1/8 and 1/3 cup of beet puree, respectively. The colour isn't dramatically different but I'm hoping the cooked pasta on

Comments

[a_boleyn]

If you don't have sourdough, use the flatbread cracker dough recipe below but divide the dough into 2 or 3 portions and roll it out and cut it like in the picture above rather than making 12 flatbreads.

http://www.elephantasticvegan.com/crispy-sesame-flatbread/

Crispy Sesame Flatbread - makes 12 flatbreads

1 2/3 cup / 200g all-purpose flour
1/2 tsp baking powder
2 tbsp each of black and white sesame seeds (**replace 1 tbsp black sesame seeds with white)
3/4 tsp salt (**needs more salt)
1 tbsp olive oil (or **toasted sesame oil)
1/2 cup / 120ml water

** Changes I'd make

Pre-heat the oven to 400°F/200°C.

In a bowl add in the dry ingredients, mix and then add in the wet ingredients. Mix and knead with your hand until it's a smooth dough. You may have to add a bit more water or flour to reach a perfect non-sticky dough like in the photo.

On a lightly floured baking sheet roll out the dough as thin as possible. Make sure it's evenly thin so it bakes evenly.

Cut around the frizzy corners with a pizza cutter and then divide the dough into (3x4) separate flatbreads. You can make them bigger, longer or whatever you want!

Bake them in the oven for about 15-20 minutes (until they get crispy and golden spots).

Serve with homemade hummus, cheese or with soups.

Storage: Store them in an air-tight jar or ziplock bag (after letting them cool off completely) to keep them crispy!

[theoddbirdrant]

And thanks again :)