Monday, 14 May 2018

Rach Eats Lunch: Flatbread Pizza Rolls

Flatbread pizza rolls - best picnic recipes

I feel slowly, and slowly, like I'm finally getting back into my self. Which is a relief, if you ask me, because losing who I was for that period of time was genuinely awful. The thing is, I don't want to forget how I felt so I can help others, but at the same time I want to forget because I don't want that feeling to hang around and carry on being a part of me. I'm still not into my skipping-around-the-room, feeling chuffed to bits to be alive (before the inevitable crash of "Oh my god, who am I?" hits) but I do feel better. To be honest, for many, many of the people I know (myself included), this week has been an utter crapper. So I'm hoping that the weekend will hopefully wash the terrible stuff away and things will begin to seem clearer.

Today's recipe is here because I could not be bothered to make a lentil dahl. Oh, don't you worry about that - it'll happen soon enough - but I wanted to make something simple and easy, and since it is mid-May (while it's drizzling outside, here, in March), this is a picnic recipe well worth making and taking. Pizza rolls, or snails, made from flatbread. The trick is less soya yoghurt and a little bit of bicarb. Go!

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Flatbread Pizza Rolls
Alright, partner... keep on rollin' baby, you know what time it is.
  • 120g self raising flour
  • 60g plain soya yoghurt, plus 2 tablespoons
  • 1/2 teaspoon bicarb of soda
  • 1 teaspoon ground salt
  • 40g grated cheddar cheese
  • 2 tablespoons tomato puree
Preheat the oven to 180℃ and line a baking tray. Make sure that bad boy preheats the whole way.In a bowl, weigh out the flour, bicarb, and salt into a bowl. Stir the bowl up to combine, and then add the soya yoghurt. Start stirring - it'll become a breadcrumb-y kind of dough, which is where you need to add a tablespoon or two of soya yoghurt to help it along. Keep stirring, but make sure the dough is dry and not sticky. Very important stuff, this.Once the dough comes together, pop it on a baking sheet and roll it out into a rectangle of 1cm thickness. Spread the tomato puree out on the rectangle, leaving a 2cm gap at the bottom. Sprinkle on the cheese, and, taking it from the top of the rectangle - start rolling the dough over itself. Think Swiss roll. At the end, stick the remaining edge down with your fingers so that it sticks to the roll of dough.Grab a knife and cut the dough into one inch thick rounds. Place them on a baking tray, well spaced apart so they have room to stretch out and breathe. Pop the tray in the oven for 10-12 minutes until they're puffed up and melty. You can either eat these hot or allow them to cool down and eat later. (These will keep for about 24-48 hours)
Prep time: Cook time: Total time: Yield: Makes 5

Sometimes picnic food is the only solution and I reckon loads of people will enjoy these. Switch it up - use stronger cheddar or even sweet chilli sauce as a base next time! (Just don't tell your kids) (Um... kidding.)

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