Plancha Grilled Bread

Plancha Grilled Bread

Plancha Grilled Bread

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
11
Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. The potato, flour and cheese-based bread is soft and pillowy on the inside. Use it to sop up rich and colourful sauces like Mojo Verde, or Romesco Sauce, or just serve with butter.
Ingredients
  • 1 medium baking potato

  • 50 grams (2 ounces) butter, softened

  • 100 grams (4 ounces) plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon Smoked Paprika

  • 1/4 teaspoon Sea Salt

  • 1 egg, lightly beaten

  • 25 grams (1 ounce) Manchego or Parmesan cheese, grated

  • 2 tablespoons milk

  • 3 container Black Pepper Grinder

  • Organic Black Peppercorns

Key Products
Smoked Paprika

Product Information

£ 1.98/unit,40g
Sea Salt

Product Information

£ 2.48/unit,70g
Black Pepper Grinder

Product Information

£ 2.75/unit,35g
Cooking tip
  1. Serving Suggestion: Serve Plancha Grilled Bread with Spanish Mojo Verde Sauce, Romesco Sauce or Adobo Negro Sauce.

Instructions

  • 1 Pierce the potato with a fork several times so the excess steam can escape while cooking. Microwave on HIGH for 8 minutes, turning potato over halfway through cooking. Let it stand, until its cool enough to handle, then remove the skin from potato.
  • 2 Place the peeled potato and butter in a medium bowl, add the flour, baking powder, Smoked Paprika, and Sea Salt and stir to combine. Add the egg, cheese and milk and mix until it forms a smooth dough. Divide the dough in half. Roll each piece of dough on a lightly floured surface into an oblong shape, about 1cm thick.
  • 3 Heat the plancha (flat cast-iron griddle), or frying pan over a medium heat. Brush the plancha lightly with oil, or spray with a non-stick cooking oil. Brush off any excess flour from the dough pieces and carefully place on the plancha. Cook for 3-4 minutes on each side, or until lightly charred and cooked through. (Depending on the size of your plancha, may need to cook dough pieces in batches.)
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