[image: Joe's Special Scrambled Eggs with Spinach, Beef, and Mushrooms] Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish d...
Thursday, 15 January 2009
I wanted to make flat breads but I had it in my head I would like something with a tongue tingling bite. What if I put some chillies in it? At worst I would blow our heads off. I really know very little about the varieties of chillies out there. I see so many mentioned on various blogs. It doesn't help that different parts of the world seem to call them different names. There are literally hundreds of varieties. The only thing I know is the smaller they are the hotter they seem to be. I stuck to the ones I buy in my local supermarket which I think may be red jalapeno peppers but in truth I am not sure. I only know they are not too ferocious. I was sorry I hadn't some green ones just to give a bit of extra colour.
They were very tasty. Not too hot but just a nice bit of heat.
2-3 chilli peppers de seeded and chopped
2 cloves garlic finely chopped
( I did this in the food processor)
500gms/18oz Strong white bread flour
1 tablespoon dried active yeast
1 teaspoon sugar
300-400mls warm water
1 teaspoon salt
6 tablespoons olive oil plus extra for glazing
100gms/4oz grated cheddar cheese
1 good teaspoon english mustard powder or made mustard.
Stir the yeast and sugar into 300mls warm water and let it froth up for five minutes
Place the flour in a bowl (I used my stand mixer)
Make a deep well in the flour and pour the yeast mixture in.
Stir some of the flour into the liquid until you get a smooth paste.
Cover and leave for twenty minutes
Add the oil peppers garlic mustard salt and cheese and mix well. If the dough appears a little dry add some more water but just a very little at a time until the dough comes away clean from the side of the bowl.
It is quite a soft dough
Mix thoroughly for a few minutes
Cover and leave in a warm place until doubled in volume
Oil your worktop and hands and pull the dough out onto the work top.
Divide into four and then four again.
Form each piece into a ball and place on a baking sheet.
Flatten each ball with the palm of your hand.
Cover with a tea towel and leave to rise again for half an hour.
While they are rising again pre heat your oven to 200.C/ 180.C fan/400F/Gas 6
Dimple each bread with your finger tips and coat generously with oil
Bake for about 15 minutes until they are a nice golden brown.
No there is no need for fire extinguishers.....................really.