|Roasted garlic and parsley flatbreads|
Anyway. The other day, my parents visited, bearing the usual offerings. No, not wine or flowers, those would be strange. A couple of boxes of mangoes (they are in season so it is compulsory to eat at least a box of 12 a week) and five bulbs of garlic. Now, usually anyone is welcome to bring multiple bulbs of garlic to my house (please take note) but, in this case, I had bought myself our usual weekly supply (4-5 bulbs) the day before.
What to do? Well, the situation is ongoing so the full answer remains to be seen but - obviously - part of the answer had to be roasting a couple of bulbs. While one can dispose of roasted garlic fairly straightforwardly with a spoon (if one is feeling civilised), on this occasion, I decided to make flatbreads and stuff them with roasted garlic and parsley.
To make the filling, I roasted some garlic, mixed it with some chopped parsley, drizzled some olive oil on top and added some salt and pepper.
|Mmmm, roasted garlic|
The only tweaks I made were that, because his recipe calls for 10g of yeast and yeast comes in 7g packets, I went with 14g of yeast. I suspect that's why mine weren't the flattest flatbread of all time but it still worked fine... I also didn't care for his method of stuffing the flatbread - he suggests getting a ball of dough, putting the filling inside and then rolling them out. Totally didn't work for me so I switched to shaping them with my hands into a disc, putting in the filling, folding it over again and squishing a bit with my hands.
|Dough before it grew immensely|
|Stuffed flatbreads ready to be cooked|
|Roasted garlic and parsley flatbreads are go!|