Skillet bread with chipotle
Delicious to eat as a snack, in between or in combination with delicious curry
Equipment
- 1 cast iron skillet 22 cm
Ingredients
- 1 tablespoon vegetable oil
- 150 gr all purpose flour
- 2 tsp baking powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 chipotle chili in adobo sauce
- 2 tbsp fresh coriander
- 1/2 cup dried cranberries
- 2 tbsp honey
- 150 ml milk
- 1 egg lightly beaten
- 3 tbsp unsalted butter melted
Instructions
- It's best to make this bread in a cast iron skillet. If you don't have one it would work in a Dutch oven as well.
- Preheat the oven to 200 C.
- In a bowl, sift the all purpose flour with baking powder, black pepper and salt.
- Pound the chipotle and the fresh cilantro/coriander leaves until it is coarse paste.
- Add the cranberries to the flour and toss for them to be coated.
- Whisk the milk, honey and egg in a different bowl and stir in lightly with the flour mix. Add the paste of chipotle and cilantro/coriander. Add the melted butter and stir until just blended.
- Add 1/2 tablespoon oil to the skillet and heat the pan over the stove top ountil the oil shimmers and is really hot. When the dough is added to this, it should sizzle loud.
- Remove pan from the stove top and add the batter into the hot pan. Transfer the pan to the oven and bake for about 15-20 minutes, or until the center springs back when gently pressed. The bread should be golden brown and crispy at the edges.
- Turn the bread out onto a rack to cool and slice only when cooled.
Nutrition
Calories: 333kcal | Carbohydrates: 53g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 583mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg