Eat & Drink
Originally published on Tuesday, 13th May 2008
D'ough!
In our classes at Eat Drink Talk we are always making some kind of flatbreads. There are countless varieties from Mexican tortillas to South Indian dosas and I love the way that often within an hour you have the sensation of fresh bread without the lengthy rising times of making a full-fledged loaf. It is possibly the best sense of quick-hit culinary satisfaction that I know.
If you are really apprehensive about working with dough, just remember three things:
Kneading is supposed to be energetic. If it doesn't feel like you are generally giving your dough a hard time then you probably aren't pushing the dough hard enough with your palms.
Don't be afraid to add a dusting of flour as you are kneading. Dough isn't supposed to be perfect from the beginning. Part of the pleasure of making dough is the sense that you are nurturing it from a sticky, incongruous ball into something silky smooth and elastic.
Knead your dough for the full time allocated. It helps to set your oven timer for the amount of time you need - otherwise after two minutes it can feel like it has been ten. Reward yourself with a glass of wine for your efforts while your dough is resting.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
