Roasted Chicken and Pan Fried Flat Bread
Started as a whole chicken which I butterflied (or spatchcocked - ha ha ha ha). It's resting on an oven rack now to dry. This will help get the skin crispy.
This is the spice/herb rub for the chicken. Kosher salt, black pepper,
paprika, cayenne, garlic powder, and herbs de provence.
Starting the flat bread. 1/4 cup flour, 1 teaspoon of sugar, 1/4 cup warm water, and a packet of yeast. Combine and let sit for half an hour. Once the yeast activates, it should be bubbly and smell a bit like beer.
Once the starter is bubbly, add 1 1/2 cup flour, 1/2 cup warm water, 1 tbs oil, 1tsp salt, and 1 tsp garlic powder if you want. Mix to combine and knead for a while.
It should look something like that when thoroughly kneaded. Roll it around in a greased bowl and cover with a damp towel. Let it sit for about 2 hours. It should triple in size.
Now that the dough is resting, back to the chicken. Left picture a roasting pan placed over two burners set on high. Coat the chicken in the rub and throw some olive oil in the hot roasting plan. Put in the chicken and let it sear on both sides. I threw in some left over onion, too.
Once seared and smelling good, place in a 350 degree oven. The searing process may make your apartment a bit smokey. Turn off your smoke detector if you need to. I took mine down.
Once the dough as risen, punch it down and then roll it into a log. Cut the log into equal pieces. Flatten these pieces and stretch them out.
Fry 'em up. I used garlic infused olive oil.
Flat bread is done.
0 comments:
Post a Comment