Marcus Wareing's Roasted Red Pepper, Rocket, Cashew and Burrata Flatbreads
Freshly baked, warm flatbread with a delicious medley of sweet, savoury, and salty toppings- this recipe from Marcus Wareing's new show is one to save for a rainy day.
Ingredients
For the flatbread dough:
Method
- To make the flatbread dough, in a small bowl, add warm water to the yeast and whisk until bubbles form on the surface.
- Pour the flour into a larger, separate bowl, and add the sugar and salt, mixing in with your hands, making sure to thoroughly combine the ingredients. Make a well in the middle, and pour the yeast-water mixture into the centre then use a fork to slowly bring the flour into the well and begin to mix. Once the mixture starts sticking to the fork, begin mixing with your hands until the dough becomes soft and smooth and leaves the sides of the bowl.
- Turn the dough out of the bowl onto a floured surface, and knead for 3-5 minutes. Alternatively, make the dough in a stand mixer fitted with a dough hook.
- Transfer the dough to a clean, lightly oiled bowl, cover with a damp cloth and leave in a warm place for about 15-20 minutes, or until the dough has trebled in size.
- Tip the risen dough out onto a floured work surface. Cut it into 4 equal pieces and roll each piece out to a flat oval, approximately 25cm in length. Place each dough circle on a tray lined with baking parchment. Lightly dust in flour and leave in a warm place to prove for 5-10 minutes.
- While the dough proves, begin to prepare the topping. Combine the diced pepper and chopped cashew nuts in a medium sized bowl. Add a sprinkling of paprika, a twist of pepper, a generous drizzle of olive oil and some fresh coriander.
- Heat a large, non-stick skillet over medium heat. When hot, add one of the flatbreads and dry-fry it for 2 ½- 3 ½ minutes on each side until they are lightly browned and puffed up.
- If the bread colours too quickly, try placing it in the oven at 180 degrees for about 5-6 minutes. Remove from the pan and place on a board.
- Sprinkle the warm flatbreads with the chopped red pepper, roasted cashew nuts. Dollop the burrata generously on top and scatter over the rocket, finishing with a dusting of paprika to serve.
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