TO DRINK: Graham Beck Brut NV. The MCC’s bottle-aged characteristics of yeastiness and fresh bread and biscuits match well with homebaked breads.spring onions, halved.
Leek and spring onion flat bread
- 8 baby leeks, halved
- 30m (2 tbsp) olive/avocado oil
- 5ml (1 tsp) vinegar
- 5ml (1 tsp) sugar
- 10ml dry yeast
- 5ml (1 tsp) castor sugar
- 300ml warm milk
- 360g (3 cups) cake flour, sifted
- 30ml (2 tbsp) olive/avocado oil
- pinch of salt
Mix the onions, leeks, oil, vinegar and sugar in a bowl and allow to rest.
For the bread, put the yeast, sugar and milk in a bowl and mix well to combine. Set aside until small bubbles appear on the surface.
In a bowl, combine the flour, oil and salt. Add the yeast mixture and gently mix in with a knife to form a dough.
On a lightly floured working surface, knead the dough until smooth and elastic, about 2 minutes.
Place the dough in a baking dish and leave to double in size, about 2 hours. Preheat the oven to 180°C.
Decorate the dough with vegetables and bake until cooked, about 20 – 30 minutes.