I heard about shallow frying dough and thought I'd give it a go. It turned out really well, although it cooks far quicker than I expected so I burnt the edges of my pfannebrot slightly. Also this recipe is nothing to do with Germany, but I thought pfannebrot sounded better than pan bread or fried bread.
- 1 1/4 tsp fast action yeast
- 550g strong brown flour
- 2 tsp sugar
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 320 ml warm water
- 3 red onions, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 tbsp caster sugar
- 150g goats cheese
- 20g sunflower oil
- Mix the first six ingredients (flour, sugar, yeast, olive oil, salt and water) by hand or in a bread maker on 'dough' setting. If doing by hand then kneed it for 5 minutes and then place in a warm place for an hour, kneed it again for 5 minutes and then leave in a warm place for another hour. If using a bread maker just follow it's instructions.
- Fry the onions gently in a pan with the vinegar, olive oil and sugar until it's nice and soft.
- Divide the dough into 4 pieces and roll each one out to be the size of your frying pan.
- On two of the rolled out dough circles crumble the goat's cheese in the middle and put the onion mixture on top, leaving about half an inch of dough around the edge.
- Using fingers wetted from water in a cup make half an inch around the edge of the dough wet. Place the 2 remaining dough circles on top and squeeze around the edge to get a good seal.
- Divide the sunflower oil between two frying pans (or if you only have one, put half of it in) and heat on a medium-hot heat.
- Use a knife to put two small holes in the dough to let any excess air escape.
- Place dough circles in the frying pans and fry for 5 minutes or until the bottom is a nice golden colour.
- Turn and cook the other side for a few minutes, again until golden in colour.
- Serve immediately, probably with a tomato sauce or ketchup.
Serves 2 hungry people or 4 not so hungry people.