5 ingredient Garlic and Shallot Skillet Bread which makes a wonderful side to curries and dips. Plus, it’s yeast and dairy-free.
Yesterday was a little crazy… Aside from a short sleep in, I was working to a pretty tight schedule with groceries, finishing up some recipe development for a client, taking Kasha – the puppy dog, for her afternoon play in the park and cooking dinner for people at church. I’m thankful for Mr Chipconnoisseur who brought me a coffee from his morning walk – love! In between all of this we decided to use up our Gold Class gift vouchers and, perhaps to save some time, combined lunch with a movie date. And so I stuffed my face with Peking duck pancakes at the movies, we then had exactly 17 minutes to get home and 45 minutes to cook the lasagna while taking the dog to the park at the same time. Madness!
Quite early in the day, I also received a voicemail from a lady called Belinda who said she’d found my wallet next to her car in Lillyfield. Now, that was news to me because I hadn’t even noticed it was missing. Waiting for her to call me back must have been the longest 5 minutes of my life.
I must have left my purse in the cab on our way back home from Ms G’s and as it turned out some dishonest sod took my cash and dumped the rest… At least I had my driver’s license tucked into the back cover of my phone so I could move around town freely. Imagine the hassle of not being able to!
Anyway, after an eventful day to say the least, lots of late lunching, rushing around, cooking and exchanging boxed chocolates for my lost purse, I was in no mood to cook any more proper food. So instead, for supper, we had a small cheese, veg and dip plate served with this super easy and tasty Garlic and Shallot Skillet Bread. Aside from late suppers, it is also great served as a side to meals or as a starter at barbecues. Excess dough will keep in the fridge for up to two days and cooked bread can be kept in the fridge for around four.
So tell me, have you ever lost your wallet or purse? Was it returned to you?
- 1 cup plain flour, plus extra for dusting
- 1 cup boiling hot water
- 2 sprigs shallots (spring onions), chopped
- 2 cloves garlic, peeled and crushed
- 1 tsp curry powder
- 2 tbsp olive oil
- Sift flour into a mixing bowl and, using your electric mixer with dough hooks, blend in the hot water, a little at a time, until a ball of dough forms but is not too sticky.
- Cover with a tea towel and allow to stand for 20 minutes in a cool dry place.
- When rested, roll out the dough on a lightly floured surface, place crushed garlic, chopped shallots and sprinkle over curry powder onto the middle of the dough, fold it over and knead for a couple of minutes for the ingredients to blend in properly. Add extra flour if necessary.
- Roll out to about 5mm thick.
- Heat 1 tablespoon oil in a medium-sized pan on high, reduce heat to medium and cook the bread for about 3 minutes on each side. Transfer onto a cutting board and cut into slices as you would a pizza. Repeat with the remaining dough.