Blistered bread with marinated crab and saffron-stained cucumbers
This dough is very forgiving and doesn’t require too much attention. Once it is ready, flop it on to a hot grill over some coals or into a scorching griddle pan. Serve individual plates or big mounds of crab with bowls of cucumber salad and breads piled high.
Timings
Prep time: 20 minutes, plus marinating and proving time
Cook time: 12 minutes
Serves
4-6
Ingredients
For the crab and cucumber salad
400g white and brown crabmeat or 2-3 small dressed crabs (about 200g each)
5 tbsp olive oil
juice of 2 large lemons
2 tsp fennel seeds, roughly bashed
1 pinch cayenne pepper
1 large pinch saffron
1 cucumber
2 handfuls pea shoots or soft lettuce such as butterhead
a few mint leaves
For the bread
5g yeast
500g bread flour
olive oil, for shaping and to serve
Method
In a large bowl, mix the crab, 4 tbsp of olive oil, the juice of 1 lemon, the fennel seeds and the cayenne together with a pinch of salt. Cover and place in the fridge to marinate for at least 2 hours or overnight.
In a measuring jug, mix the yeast with 375ml tepid water and let it dissolve (the water will become cloudy).
Add the flour to a large bowl with ? tsp salt and mix together. Make a well in the centre of the flour and begin to pour in the water and yeast one third at a time. Bring the mix together with your hands until you have a raggedy, sticky ball. Cover with a tea towel and let it prove for about 1 hour, until it doubles in size.
Using a pestle and mortar, bash the saffron with a pinch of salt. Use a knife or vegetable peeler to cut the cucumber into ribbons. Place them in a bowl with the pea shoots and mint leaves. Season with the saffron salt and toss. The saffron will begin to stain the cucumber.
Put the remaining 1 tbsp of olive oil in a jar with the juice of 1 lemon and shake until emulsified. Only dress the salad when you’re ready to serve.
Preheat a barbecue or griddle pan. Once it’s smoking hot, rub a little olive oil on to your hands and pull a plum-sized piece of dough from the ball. Stretch it into a long, irregular shape, wiggling it here and there, then place it directly on to hot grill bars or the griddle pan. Continue with the remaining dough. You may need to cook the flatbreads in batches. Cook for 3 minutes or so until the breads blister and bar marks form on the underside. Flip them over and cook for a further 3 minutes. Remove from the grill, sprinkle with salt and finish with some olive oil.
Divide the marinated crab between 4 plates and add a flatbread to each one. Pour the dressing over the cucumber salad and toss together. Divide the salad between the plates and serve.