Warm Thyme Pide
Photography Aaron McLean.
Warm pillows of soft bread are great for mopping up all the lovely meaty juices and dressings that are part of any good barbecue.
INGREDIENTS
1½ cups high grade flour
½ teaspoon salt
1 teaspoon instant yeast
1 tablespoon chopped thyme
½ cup warm water
1 teaspoon honey
3 tablespoons olive oil
METHOD
Preheat the grill on the barbecue to a medium/hot heat.
Put the flour, salt, yeast and thyme in a large bowl.
Combine the water, honey and oil then pour into the flour mixture. Mix to a soft dough then tip onto a lightly floured bench. Knead for a few minutes until soft and smooth.
Place in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for about 1 hour or until doubled in size.
Divide the dough into 8 pieces and pat them out into rounds about 1 cm thick. Cover with a clean tea towel and leave to rise for another 20 minutes.
Cook over the grill bars for about 2 minutes each side until puffed and lightly golden. Serve immediately. Makes 8
Serve with Rump Steak with Caper, Anchovy and Rosemary Sauce.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.