June Roundup

Once again I feel like I have dropped off the blogosphere. Sorry about that! Working on it. Puppy, training, kid, dance recitals. Life sometimes gets in the way! But I'm here now and have a few recipes to bring you today. I'll start with the flatbread I shared the other day and then the jalapeño cheddar scones.

With summer finally showing its face around here I find myself manning the grill more and more. I am no expert, and only have a gas grill, so don't tend to get too fancy, but that's why this flatbread recipe is perfect. Bread on the grill sounds fancy but is super easy! And if you can make the flatbread then you can make pizza on the grill. Now that's fancy!

This recipe is originally from Food52 and I don't think I've changed it at all. I'll walk you through my steps incase it varies from the original but it's pretty much the same.

Grilled Flat Bread (from Food52)

3 C bread flour
1 tsp kosher salt
1 tsp instant yeast (roughly half a packet)
1 1/4 warm water
1/4 olive oil plus more for brushing
Fleur de Sel, for sprinkling
Dried Rosemary, for sprinkling

Combine the flour, salt, and yeast in a large bowl. Add in the water and oil, mix until it forms a shaggy dough. Dump out onto a well floured surface and knead until it forms a smooth ball (I often do this part straight in the bowl if it's big enough). Oil the bowl a bit and place the ball inside, cover and let rise in a warm place until doubled in size (about 30mins to an hour).

Preheat your grill to high, clean and oil the grates. Oil a baking sheet, separate the dough into 4 then pull, and stretch one section to form a rough oval. Place onto oiled baking sheet, brush the top with oil and continue with the rest. (I typically place two pieces on the sheet, then the last two directly on top of those. If oiled enough they shouldn't stick together unless you're not quite ready with the grill and they sit for too long.)

Place the pulled pieces of dough onto the heated grill and toast until nicely grilled and bubbly then flip. Should be about 3 mins per side. If the bread is super stuck to the grill it's not quite ready to flip.

Once off the grill brush with a bit more oil and sprinkle with salt and rosemary.


Jalapeño Cheddar Scones (adapted from Ina Garten Food Network)

4 C all-purpose flour
2 tbsp baking powder
2 tsp kosher salt
1/2 tsp chipotle chili powder
1 1/2 C unsalted butter, cold, diced
4 eggs, slightly beaten
1 C heavy cream
10 oz (roughly 2 C) cheddar, grated
1 large jalapeño, seeded, finely diced
1 egg yolk, beaten with tbsp heavy cream

Combine the flour, baking powder, salt, chili powder in a large bowl. Add in the cold, diced butter and combine with your hands, or pastry cutter until the butter/flour is in pea-sized pieces. Add the eggs and heavy cream. Once combined add in the cheddar and jalapeño. Try not to over-mix.

Dump out onto a floured surface and shape, and roll into a 12x12 square. Cut into 16 squares and then cut those squares on the diagonal to make triangles. Place on a parchment lined baking sheet and brush with the yolk and heavy cream mixture. Bake at 400F for 20-25mins (until golden brown).

Allow to cool and enjoy! And believe me, you will. These scones are more like biscuits than scones and just amazing - light, fluffy and full of flavour!

As usual I want to see what you've been up to in the kitchen! Be sure to tag your Instagram photos with #ragebake !