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Muscovado flatbreads (piaya)

Muscovado flatbreads (piaya)
  • makes

    20

  • prep

    40 minutes

  • cook

    25 minutes

  • difficulty

    Mid

makes

20

serves

preparation

40

minutes

cooking

25

minutes

difficulty

Mid

level

Ingredients

  • 300 g (2 cups) plain flour, sifted
  • 50 g cold butter, chopped
  • 220 g (1 cup) muscovado sugar
  • 1 tbsp glucose syrup
  • 35 g (¼ cup) sesame seeds

Instructions

Place flour, 1 tsp salt and butter in a large bowl, then cut in with a knife. Make a well in the centre, add 160 ml iced water and stir until a dough forms. Turn out onto a clean work surface and knead until smooth. Set aside.

Combine sugar and glucose syrup in a bowl, making sure there are no clumps as these can tear the dough.

Divide dough into 20 pieces. Flatten one piece with the palm of your hand, then place 2 tsp sugar mixture in the centre. Fold over edges to cover, then roll into a ball to seal, making sure there are no holes, to prevent sugar seeping out. Using a rolling pin, gently roll out into a 2 mm-thick round. Sprinkle sesame seeds on each side, then repeat with remaining dough, sugar mixture and sesame seeds to make 20 flatbreads.

Preheat a chargrill pan over medium–high heat and cook flatbreads, in batches, for 3 minutes each side or until golden and crisp. Serve piaya warm or cold.

Photography Brett Stevens

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Yasmin Newman
Source: SBS



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