167/18 – Flatbreads with Creamed Feta and Sticky Aubergines:
First cook from a new book! From Root and Leaf by Rich Harris I started with Flatbreads with Creamed Feta and Sticky Aubergines.
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Recently I was seeking inspiration again and I bought a lot of books all at once. I had a quick look through them all but Rich’s second book “Root and Leaf” really caught my attention. There were so many recipes in there that I was just desperate to cook that I decided to work my way through the book until I had cooked a lot of them. One of the great things about the book is that the recipes aren’t meat replacement dishes where the meat is just replaced with veg but instead each recipe is a standalone dish showcasing the veg as the star. Loads of dishes and recipes from all around the world and most of them can be cooked on the BBQ if you want to. I am struggling for time lately so I did cook some of them inside just to save time, I have written them all up though and each one could be cooked on the BBQ if you wanted.
The Prep:
I started off by making the flatbreads. I used a recipe from Rich’s other book Fire and Smoke – I have cooked these a few times previously:
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Strong white bread flour, yeast, water, olive oil, sea salt, sugar and semolina all mixed in the kitchenaid with the dough hook in for 10 minutes then left it to rest for an hour before splitting the dough out.
Whilst the dough was rising I made the carrot topping: White wine vinegar, water, sugar, yellow mustard seeds, carrots and salt.
The sticky Aubergine topping was made by frying cubed aubergine then mixing in sherry vinegar, brown sugar and cumin seeds.
Lastly I blitzed feta, cream cheese and double cream together to make the creamed feta topping.
The Cook:
I cooked these in the Ooni Pro. Fired up with a couple of fistfuls of Resilient Woodlands Mixed Hardwood and lit with a few flamers underneath. Once the charcoal was lit I added some chunks of Beech to take the temperature up to about 500c.
Last time I split the dough into 8 but the first one was a bit small this time so I did 4 larger ones after that. They didn’t take long to cook at that temperature!
First flatbread: Brushed with a garlic and sumac infused oil then topped with creamed feta and the carrot dressing before adding zaatar, sumac and olive oil on top.
Looking good!
Time for an aubergine one: The same sumac and garlic infused oil, then the creamed feta followed by the aubergine topping. Zaatar, sumac and olive oil on top at the end.
Awesome!
SUMMARY:
I really enjoyed these, what a great first cook from a new book! The flatbreads worked really well, putting them in a plastic freezer bag once cooked kept them warm and soft. The creamed feta topping was so tasty and worked well with both the carrot and aubergine dressings. Out of the two I think the aubergine one was my favourite, really good!
Pretty simple cook and you could do most of the prep the night before to make it quick and easy on the day.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Ooni Pro |
| Cook Method: | Bread |
| Charcoal: | Resilient Woodlands Mixed Hardwood |
| Smoking Wood: | Beech |
| Cook temperature: | 550c |
| Cook time: | A few minutes per flatbread |
| Internal temperature: | N/A |
| Notes: | No major changes, great dish. |
This recipe is from Root and Leaf by Rich Harris:
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