Today is the last day of production, and it’s been a little bit of a roller coaster. In the past four days, I never had time to eat lunch, I was juggling multiple dishes, and I learned I hate grilling burgers. But the days have flown by thanks to the adrenaline rush, and I have a feeling tomorrow will multiply the chaos by a 1,000 when I start poissonier (fish station).
But I did learn a great herb flatbread recipe that’s made from Greek yogurt and whole wheat flour. Once you roll it out to about a 1/4-inch thick, you pan fry it in rapeseed oil (though any other vegetable oil would work). We topped the bread with sauteed eggplant, mushrooms, and a dollop of garlic yogurt.
TIP OF THE DAY: How to make herb flatbread:
What you’ll need:
140 g whole wheat flour
1.5 tsp baking powder
1/2 tsp salt
180 ml Greek yogurt
2 Tbsp oregano, chopped
1 Tbsp parsley, chopped
4 Tbsp oil
How to make it:
1. Mix all ingredients together and knead until dough is smooth. Refrigerate for at least 30 minutes.
2. Using a 1/4 cup, divide the dough into balls, and then roll them flat (about 1/4-inch thick).
3. Heat up a saute pan with rapeseed oil. Fry flatbread until golden brown on both sides.