RECIPES

Garlic hemp nan bread

There have been many experiments conducted with the aim of creating a really garlic Nan, which I now believe to be by adding a cooled garlic oil, as described in this recipe.

They can be made before hand and left covered, even made on mass by trebling the recipe, then frozen between sheets of grease poof paper. Great fun to roll out with helping hands especially children, if you don't have more than one rolling pin, washed bottles make good substitutes.

Flour can be a little tricky with the quantity of water it requires, some times a little more or less depending on the moisture in the atmosphere. As long as you add more flour straight away if it is a bit wet, it is not a problem, as the dough wants to be as dry as possible for rolling.

Ingredients
Makes 6-8 medium size breads

• 300g unbleached white flour or spelt flour
• 100 ml warm water
• 1 whole bulb of garlic~ crushed
• 25 ml of olive oil
• 20-50g of hemp seed~ finely ground
• 2-3 pinches of salt
• Flour for dusting and rolling

• 1 large mixing bowl
• 1 small pan
• 1 flat griddle or frying pan

Method

• Heat the small pan with half of the oil; add the garlic and toast until golden brown. Remove from the heat and add the remaining oil. Leave to one side. Grind the whole hemp seed in the coffee grinder as fine as possible.
• Place the flour in the bowl and mix through the salt and hemp seed, then make a well in the centre, add the garlic oil and one third of the warm water.
• Using your fingertips start to bring the flour into the centre in half circle movements, turning the bowl at the same time.
• Add the next third of water quite quickly into the well and continue mixing, add the final third more slowly, so your dough is not to wet.
• It should form a dry dough, if not correct it accordingly before you start kneading in earnest. Once it has formed a ball use the fingertips to knead it properly, a good 10minutes. Cover and refrigerate for about an hour or longer.
• On to a dry board or tabletop, divide up the dough into golf ball sizes. Using the cupped palm of the hand, place it over a ball, moving it in circles, first one way then the other, feel the dough mould into a soft ball underneath your hand. Dust and cover them, as you prepare the rest. It is better to leave them to rest for a further 10 minutes before rolling.
• Using plenty of flour, roll each out as thinly as possible, turning after each roll to get a circle, dust again if it looks like sticking. Once you have them all rolled, heat a flat grill plate or pan.
• Dry-fry them until they start to blister and go brown, 1-2 minutes, they turn very quickly when the pan is at the right temperature.
• Keep them warm and serve the meal once they are all prepared.