42 - North Shore Nows -- Wednesday, December 15, 1999

SOME of the oldest
varieties of breads are
flatbreads.

Mostly originating in the
Middle East, and India, they
were mixed and kneaded by
hand usually in smaller batch-
es. When ready, they were flat-
tened, and the dough rounds
were baked by open fires, on
hot stones, or grilled on simple
iron uriddles.

Today, these breads are
prepared. in commercial bak-
eries and can be purchased in
stalls and stores around the

SHOPS HODRODOE

FOOD

Ancient ilaibreads good for appetizers

ingredients are various flours,
sprouted w! heat, water or
whey, oil, and in the leavened
varicties, yeast, or some fer-
mented starter. This week, we
try metric measurements
again.

a chef
in your kiteben

&

Middle East and India.
Flatbreads are often used to

~ Naan

Naan is a flatbread pre-
pared by East Indian cooks,
and grilled on a griddic.

scoop food from a common

platter, or as appetizers filled
with tasty fillings. The priniary

475 mi. all-purpose flour -
5 mL sugar

§ Det Tidings rom oun akory &

Baked Goods for ail your Holiday Entertaining

© Christmas Cake
a) -° Dinner-Rolls.

@ Bread Crumbs

e Brown & Serve Buns

& 4-300-330-9767

ww.encorpine.com -

© Holiday Goodies
© Bagels, Sread and More

North Shore Bottle Depot has run out of

space and has moved to a new building _{
, at 235 Donaghy St. one block south of
“ Maring Drive, behind Bave Buck Ford.

: This year North Shore Satie Depots

has handled 6 million units of recycied |

1, Containers: And that-numbear grows
~ @very year.

‘North Shore Botte Denots owner Kim.
says when he started 11 years ago,
recycling consisted of beer bottles,
beer cans, Coke and Pepsi glass bottles
only. Now it's bean expanded to include .
wine bores, hard liquor bottles and all

a juice containers including tatra packs.

The previous facility on West 1st in
North Vencouver became too small,
was open to the elements and aften
difficult to get in end out of: The new

. facility on Donaghy St. is 6,400 square.
' feet and has three double garage coors

to enter through: plus two other
‘ontrances. In this space, you can bring

~ your empiies right inside the building
" and stay dry while you organiza. Now, -

tha whole process will become more
ofticient and North Shore Sottle Dapots
can offer hetter customer service. -

This new facility i is expected to be able
to handle 10 million unks annually.

The new location may not be the

~ easiest to find but it's certainly & great

improvement. Now, zeturning your
empties will t baceme almost 8 pleasure.

NORTH SHORE —
BOTTLE DEPOTS LTD.

‘235 Donaghy Street; North Van.

_ 985-9348

South of 0j
: Carter, che

3 mL salt (or to taste)
8 mL baking powder
30 mL canola or corn oil
170 mL plain yogurt
20 mL cold water

Method: Select a stainless
steel bowl, sift together all the
dry ingredients. In a separate

bow! whisk oi! and the yogurt. -

Add the dry ingredients. Work
and knead for 10 minutes. The
cough should be elastic and
smooth. Cover with a damp
cloth and rest for 14 hours.

- Prepare balls, about the size of

a plum, and flatten (roil) 3
mm thick rounds. Preheat
griddle and grill on both sides
for 2 minutes. Serve hot.
Makes about 5-8 flatbreads.
The recipe can be doubled. A
nice accompaniment for East
Indian foods.

Scandinavian Flatbread

250 mL dark rye flour
170 mL all p flour
170 mL whole wheat flour
250 ml. bottled water
30 mL butter
3 mL salt

Method: Select a good # size
saucepan. Bring water.to boil,
add the buteer and melt.
Combine dry ingredients. .

Now add the flours to the hot,

but no longer boiling liquid.

’ Mix vigorously with a wooden

spoon. Once it cools a little, to

lukewarm, place in a processor ;

and machine knead until the
dough is firm and smooth.
Rest the dough for a few min-.
utes. Divide the dough into
equal size portions, about 10,
and roll out to thin rouirids.

fi _

@ CASING
: © Heritage Style

© Primed 2-1/2"
208

3 BASEBOARD
Psi

Prehear a griddic
ora frypan. With
a fork prick holes
into the dough
rounds, Grill on
cach side until
golden and crisp.
Cool on cookie
racks, Serve with
Scandinavian food
stufts, rollmops,
smoked fish and
meats, It is also. a |
wholesome snack
item on its own, -

Pita

Probably the
best-known flat-
bread made with
yeast is pita.
Onginating in
Greece, Bulgaria
and Turkey, they _

are fun to make
and good for you.

10 mL active dry

FLATBREADS can be used to scoop...

yeast dips or to contain a tasty. filling.
- _ the flours, and the’ Oj ptional ©

280 mL luke- -

aL all p flour .
300 mL whole wheat flour ’

- 3 mL salt (or to taste) -

§ nl olive off...
ground black pepper
*S naL crushed garlic”:
715 mL fresh basil chopped
fine .

* optional = *

Method: Place the water
and the sugar into a stainless
steel bowl. Sprinkle the yeast
into it. Let it fersnent in a

warm place until bubbly. Add:

items if you wish. “Work i in a-
bow! with the heal of your :-

bm knead ‘until smooth and.
Sorel witha dnp

ing sheets. Bake in 2 preheated.

-- moderate oven until golden.
‘brown. Cool on cookie racks. :

Serve ‘as is, hot from the oven;
or cool and use as wrap oF

pocket. :

‘Durability © One'o the heaviest:
‘layers available * Co! nience

uy STUMPED FOR A Grr FOR THAT
. FAVORITE HANDY PERSON? ;
E A Windsor gift certificate means the
j recipient can-apply it to anything
§ . they want or need... now that's a

certifiably good