When in doubt, bake.

It is a well known and established fact that a man at home on his own cannot be left with nothing to do.  He must have a list, preferably as long as his own arm, of things to do.  And if no such list exists, he must have a hobby.  If left on his own, he will find the Playstation and before you know it he’s got a level 30 Gunzerker and is starting the Assault on Dragon Mountain again.  Trust me, I speak from experience here.

Based on current television, it seems that baking and cooking in general are really rather popular things to do.  This is fortunate as you might have noticed I rather like cooking but I’ve not done a great deal of baking.  So the time has come for that to change.

A fellow blogger, over at Mutterings of a Fool, is a real exponent of baking and he’s been taunting/tempting/teasing us with his absolutely marvellous sourdough loaves over the past few months.  For a while I’ve been supplementing the weekly salads with Paul Hollywood’s soda bread, with or without beer depending on how we’ve felt.  And at the library the other day, I spotted the Hairy Biker’s Big Book of Baking.

Lunch today, therefore, can be found on page 113.  Fried flatbreads.  It’s a very simple dough made with plain flour rather than bread flour and fried rather than baked, topped with garlic, sour cream and grated cheese.  I remember seeing them eating these during their baking tour of Europe and thinking how good they looked.

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The dough is just resting at the moment, ready to be fried off and topped.  Another half-hour should see them on the plate!

So, once the dough has risen and been knocked back, you divide it into 6 equal portions and roll them out to about the size of a dinner plate.

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Meanwhile, get a large frying pan heating up with oil to shallow-fry these beauties.  Grate a medium-sized slab of cheese and get a clove of garlic sliced.  Fry each piece for 2 minutes on each side.

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Rub with the garlic, slather in sour cream with a grate of pepper and a handful of cheese.

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Eat.

So good I’m making another batch now to go with tonight’s jerk chicken.

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