Hello from Toowoomba, Australia!

This year has been a whirlwind and it isn’t even close to being finished yet!

Alex and I moved to Australia at the beginning of August but didn’t even have a chance to unpack as we were whisked away on an adventure to the Red Centre of Australia. We accompanied my Dad on a road trip from Cunnamulla, QLD to Alice Springs, NT and back. Six thousand kilometres and ten days later, we not only saw quite a chunk of Australia but also made some great memories.

Alex then flew back to Toowoomba to start his new job while I stayed on the farm to help Dad out for a couple of weeks.

For those who are not aware, south-west Queensland is drought declared and after an extremely hot winter, the chances of rain are looking slim. While I was out on the farm, I helped Dad to feed the remaining stock, check the waters and look after the homestead. I also got to play with this gorgeous little puppy, which is featured in the picture below. It was great being home but with Alex away, I was definitely missing him.

Dad the farmer with Bruce the future sheepdog.

I flew back to Toowoomba just in time for the Carnival of Flowers. This was the second time that I had been and I was really excited to take Alex. On Sunday, Alex and I went to the cooking demonstration hosted by Tobie Puttock and learnt some really cool skills.

One of them was “pan roasting” your lemons and limes to extract more juice and give some extra flavour. We have tried this a couple of times and really love it. Not only does it help you get all the juice out of the lemon/lime, but it changes the flavour to be a bit sweeter.

Slowly cooking lemons in a pan makes them easy to juice, as well as improve their flavour.

The other skills/recipe is this Italian Flatbread.

It is very simple and fast to make, plus tastes delicious! So far, we have made it three times in two weeks because it really adds to salads and other simple meals. We like to make the flatbreads and use them as a soft taco. It makes for a delicious Mexican night. And even better, if you have any left over, you can use them the next day as a pizza base.

YUM!

 

 

Print Recipe
Italian Flat Bread
This flatbread is quick to make, tastes delicious and can really brighten an evening meal.
Course Main Dish
Cuisine Italian, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Flatbread
Ingredients
Course Main Dish
Cuisine Italian, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Flatbread
Ingredients
Instructions
  1. In a medium/large bowl, mix all the ingredients together until you have a ball of dough.
  2. Flour a counter and start kneading your dough. This is the longest part and will take about 10 minutes to get the dough smooth and springy.
  3. Once your dough is ready, you should be able to poke your finger in it, and the dough will spring back.
  4. Divide the dough into four parts.
  5. Roll out each quarter with a rolling pin until it is as thin as possible (1-2 millimetres)
  6. Heat your pan until it is too hot to touch, then add your first flatbread. Cook on one side until bubbles form, then flip and cook until the side is browned. (Should take 3 minutes max to cook one flatbread)
  7. Repeat with the other three flatbreads.
  8. Serve with all your favourite fillings.
Recipe Notes

The biggest component of this recipe is kneading the dough. It takes a bit of work but it needs to well kneaded so that the gluten is activated, which results in flatbread that holds together well.

I have attached a video of Alex kneading so that you can see some technique.

Kneading dough for Italian Flatbreads

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