Some of the best things in life are the most simple, aren’t they?
My local Italian deli just got a order in of buffalo cheeses. I had to try some, of course. Burrata and smoked mozzarella came home with me. The burrata is a fresh cheese made from mozzarella and cream. Inside is cream and mozzarella all encased in a solid mozzarella “skin”. Milky and mild is how I would describe it. A drizzle of olive oil, salt, pepper and fresh bread. That’s it. Perfect.
But I had grander plans for the smoked mozzarella…
place cheese in oiled ramekin,
bake 10 minutes at 200C until melted, oozy and golden.
Serve with yoghurt flatbread.
This was really, really good!
adapted from a Matthew Evans recipe
7g (1 sachet) yeast
1 teaspoon sugar
1/2 cup warm water plus 1 tablespoon
1/2 teaspoon salt
200g Greek yoghurt
melted butter to brush
Maldon salt for sprinkling
Stir together yeast, 1 tablespoon warm water and sugar in the bowl of a stand mixer. Place the bowl in the stand mixer with the dough hook attached. Start the mixer on slow and mix in the flour, salt and yoghurt gradually adding the water. You may not need it all or you may need a bit more depending on the weather or the bread baking gods. Continue mixing the dough for 5 to 10 minutes or until smooth and elastic. Remove bowl from stand mixer, cover with plastic wrap and set aside in a warm place for 2 hours.
After 1 1/2 hours have passed place a baking stone into your oven and preheat to 250C (yes, it’s hot).
When the dough is ready, punch it down and turn it out onto a floured board. Divide into 8 pieces.
Roll out each portion quite thin and place on baking paper. Brush with melted butter and sprinkle with Maldon salt. Work with just a couple of breads at a time – they bake quickly. Pick up the breads on the paper and slip paper and bread onto the hot stone in the oven. Yes, you can leave the paper behind and just place the bread on the hot stone – I just find this way easier. These should bake in less than five minutes. Just keep an eye on them. When the breads come out of the over brush again with butter.
Hey, butter is good, more must be better, no?
Repeat with remaining dough.
These flatbreads are tender and delicous.
Perfect for oozy hot baked mozzarella.
Told you the best things are the most simple!