My homage to Sicily continues. Thank you for reintroducing me to the wonderful herb of Oregano – something I had largely ignored and had met the fate of yet another store cupboard – out of date and way past its prime (a bit like me too!). One of the best purchases I made was a few bunches of freshly dried Oregano from the outdoor market in Ortygia – and was really keen to put it to use in an Italian inspired recipe. We also bought a significant stash of succulent sun-dried tomatoes and have been looking forward to any opportunity to incorporate this into a recipe, one way or another.
In parallel, I have been experimenting over the last few weeks with a range of quick and easy flatbreads. I started off with Indian chapatis (having been asked by Marlini if I could make them for her), then wanted to experiment further. The great thing with flatbreads is they can be made very quickly, and with the very simplest of ingredients and equipment. Whilst I am very well served at home in terms of kitchen kit and caboodle, I have certainly hat to put my improvisational skills to the test to ‘make do’. No rolling pin? – simple- a lightly floured glass or bottle does the trick. No surface to roll dough on? Use the floor, covered in cling film. The common theme with all the flatbread recipes I have found, then subsequently adapted is that all need flour, water, a little salt and oil / Ghee. It cannot be simpler.
My last experience of making flatbread away from the comfort zone of my kitchen was just last month, and I was really fortunate to introduce Azni and Hazmir to the method and madness to my cooking, and my Oregano flatbreads. It was quite an event bringing nearly all the kitchen utensils, pan, mixing bowl – you name it – to the rented airbnb apartment, but worth every minute. Now back home in Melbourne, I truly hope that you’ll give these a go, not forgetting all those healthy salads I am sure you are hooked on by now. ;o)