Skull Gang Foraging Club: Foragers Flatbread

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Flatbread makes everything better. It helps to bolster an otherwise insubstantial meal (and lets face it, foraging leads to insubstantial meals), it tastes good without turning to glue in your stomach, and it goes with everything. Lamb burgers, stew, Mexican, curry. All these things are ace with flat bread. Red Indians ate flat bread. Elves probably did too.

You can make this miracle food with four simple ingredients. One of them is water. It takes no time at all.

So, this is what you need:

Flour
Salt
Olive oil
Warm water

Super simple, hey?

OK, start by sifting about one and a half cups of flour into a mixing bowl. Add a good pinch of salt.

Fill a glass or jar with about 150ml of warm water. Into this pour a good glug of olive oil.

Slowly pour the water and oil into the flour, stirring continuously with a wooden spoon. You want the mixture to be smooth and plump, but still soft and malleable. If it is too sticky add more flour, and if it is too firm add more water. Texture is more important than having the correct measurements.

Once the right texture is achieved, turn the dough out onto a floured work surface. Knead for 10 minutes.

Roll the dough up into a ball and cover with the empty mixing bowl. Leave it to sit for 20 minutes.

After a cup of tea and a smoke roll the dough out into a long sausage with your hands, then cut into pool ball sized chunks.

Put a pan on medium to high heat. You can use any thick-bottomed frying pan, but a man-pan is best. You know those big, cast-iron things your parents used to take camping. The ones that were black and never washed, the wooden handle slippery with grease, the pan seasoned with a thousand dead beasts. That’s what you want to cook these things in. That’s what you want to cook everything in.

Roll your dough balls. The best way to do this is to press down around the edges with your fingers, leaving a mound of dough in the middle. With your rolling pin work clockwise, rolling this reservoir of dough out to the edges. This should leave you with a nice, round, even flatbread.

Make sure your man-pan is hot, and then throw in the rolled dough. It won’t take long to cook. When the bread starts to bubble and rise, lift one corner and check that spots have started to brown on the bottom. If so, flip it over. This side should only take 30-40 seconds, just until the bubbles have begun to brown.

As you remove the bread from the pan, cover them with a tea towel or something to keep the heat in. They are best eaten warm and soft.

We filled ours with black beans, rice, chilli and lime salsa, then smothered them in hot sauce. We wrapped them up like burritos. None of that stuff was foraged, except from other peoples’ things in the fridge. They were fucking incredible.

Words:

Samuel Davis

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