S TIL TON A ND G R AP E F L A TBREADS MAKES
12 / PREP 2 hours / COOK 5–6 minutes per flatbread
The layer of melted cheese in these delicious and unusual flatbreads gives them a rich, slightly flaky texture. I often serve them, Ìill warm, with a seleÀion of dÔs, such as tzatziki, guacamole and an aubergine dÔ. 500g Ìrong white bread flour, plus extra for duÌing 10g salt 10g inÌant yeaÌ 30g unsalted butter, soÓened 310ml cool water 250g Stilton, crumbled 24 seedless green grapes, halved Olive oil for cooking
1. Put the flour into a large bowl and add the salt to one side and the yeaÌ to the other. Add the butter and half of the water and mix with your fingers to bring the ingredients together. Gradually add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soÓ, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough. 2. TÔ the dough onto a lightly floured surface and begin to knead. Keep kneading for about 5 minutes. Work through the initial wet Ìage until the dough Ìarts to form a soÓ, smooth skin. 3. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at leaÌ doubled in size – at least half an hour, but it’s fine to leave it for 1, 2 or even 3 hours. 4. TÔ the dough onto a lightly floured surface. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth. Divide the dough into 12 pieces and roll each piece into a ball. 5. Make an indentation in each ball and put about 20g of crumbled Stilton and 4 grape halves inside . Pinch the dough together over the filling to seal it in. 6. Press each filled dough ball gently with your hands then roll it out with a rolling pin to a circle, about 18cm in diameter. The grapes will burÌ and leak a little juice as you do this but don’t worry; use a little more flour to Ìop the dough Ìicking. 7. Heat a frying pan with a little olive oil over a medium-high heat. Fry each flatbread for 2–3 minutes on each side, until golden brown and puffy. Leave them to cool slightly on a wire rack, then serve.
HOW T O BAKE
Read an extract from How to Bake by Paul Hollywood