gluten free lemon rosemary foccaccia

I got an email with recipe suggestions - most of these I ignore, but this one caught my eye.  Foccacia strewn with rosemary and slices of lemon.  They should be a specific type of lemon, not just old tired ones from the bottom of the fridge.  Comments on the original recipe were things like ' looking out of my kitchen window at the lemons on the tree....' but hey, any lemon is better than no lemon.

I have started keeping a batch of yeast dough in the fridge, so I can take scoops for pizza or flatbreads anytime.  It is so easy and produces good results.  I just mixed 500g of my flour (40%urid, 40% tapioca and 20% cornmeal) with two teaspoons of yeast which I mixed with about 600ml warm water and a pinch of sugar, stirring the whole load together once the yeast starts fermenting.  Easy blend yeast would be simpler - just stir into the flour and add water.

Keep this in a large lidded bowl in the fridge for up to a week.

Take a good scoop of the dough and spread on your baking tray.  I use my crepe pan for most of my flatbreads as I can crisp the bottom on the hob if I want to. If your baking tray isn't a good non-stick one I suggest spreading the dough on some baking parchment.

Topping
One lemon, sliced thinly and pips removed.
1 tsp olive oil - I used rosemary and chili infused oil
1/4 tsp sugar
pinch seasalt
tsp rosemary leaves

Spread the lemon slices on the dough, sprinkle remaining ingredients on top.  Let it sit for a little while if you have time for the dough to start rising a bit more.  Place in a cold oven, set to 180C, and bake for about twenty five minutes, until crisp and browning.  If you put it in a hot oven just reduce the time.

This is amazing, the heat and tartness and the zap of sweet give an astonishing flavour - but not, I suspect, if you aren't a lemon fan.  Those unfortunate people could eat the bits between the lemon slices.

Buckwheat and urid lentil flatbread

A very quick and easy flatbread that is soft and flexible even when it cools.  I added whole cumin seed to these when I was rolling them out  to give extra flavour, and served with a variety of curries.

Makes four small flatbreads - sufficient for two people

50g urid lentil flour
50g buckwheat
water to make a firm but pliable dough.


Add water gradually until you get a dough that holds together.
Knead briefly and wrap in cling film until ready to use.
Roll out using plenty of flour to stop sticking and tearing.
Cook on both sides in a hot-medium dry pan until you get small brownish patches.  You will probably get some puffing as they top and bottom separate, though probably not enough to use them as filled 'pockets'.

Wrap in a towel until ready to eat to keep them warm.

(You can see a small crack on the rolled flatbread in the picture with the curry.  I rolled and re-rolled this flatbread to see how pliable this was, and the this was the only cracking.)