Bippy Dread

Bippy Dread is one of our standard “it’s too hot and I don’t feel like cooking much” light summer meals. The actual meal is entitled Dippy Bread but somehow got mutated into Bippy Dread a few years back and the name stuck. I had a childhood friend whose nickname was Bippy so this makes me think of endless summers of fun and friendship.

 

It can be made easier by using commercially made pita bread that you cut up and toast in the oven under the grill. As I can’t find a decent gluten free pita I use my standard 5 minute flatbread recipe.  5 minute flatbread is a *slight* misnomer as it takes about 5 minutes to put together and then 5 minutes each side under the grill to cook so it technically should be called 15 minutes flatbread, but since every step takes about 5 minutes I have decided to keep the illusion of swiftness in the name because it tastes amazingly good for gluten free and is relatively quick in terms of making bread from scratch.

 

If you are using pita bread, just use a pizza cutter to slice into strips and toast under the grill until crispy. You know your grill and its strength so you know how long to do it for. I won’t teach your granny to suck eggs about this. But if you want to GF flatbread option, I’ve included it below.

 

Bippy Dread

 

You need:

Your favourite hummus

Your favourite chutney

Some Greek style soya yoghurt with a bit of mint or mint sauce stirred in

Half a cucumber, chopped into bite size pieces

Some toasty bread for dipping

 

That’s it really…..just dip your bread in a variety of tasty dips. It’s not rocket science.

 

We used caramelised onion hummus and our favourite chutney is Geeta’s mango and chilli because 1) it is spicy 2) it is made with sugar and not high fructose corn syrup like some of the cheaper brands 3) it has the vegan society logo. I was out of mint so we just had plain yoghurt, but it was still good. Not as good, but still good. Then I made a salad of cukes and some matchstick carrots in the fridge that needed to get used up and squeezed over the juice of half a time that was hanging out in the fridge leftover from making strawberry lime sorbet a few days ago.

 

GF 5 minute flat bread is adapted from the blog Including Cake.  

 

Ingredients

 

200g gluten free flour mix

3 tsp baking powder

1 tsp xanthan gum

2/3 cup soya yoghurt

¼ cup water (maybe a splash more if needed)

½ tsp salt to taste

1 TB nutritional yeast.

 

Makes 4 small saucer sized flatbreads

 

Method

 

Put your oven rack up to the top of the oven. Heat the grill to medium and cover a baking sheet with parchment paper. Mix the flour, baking powder, nutritional yeast, xanthan gum and salt in a bowl then add the yoghurt and water and stir through, using your hands at the end as necessary. This should result in a rather sticky dough.

 

Divide the dough into 4 equal pieces using wet hands and form circular patties with your hands approx. 5mm thick. . Lay on the baking sheet and sprinkle with salt and pepper if desired.

 

Grill for approx. 3-5 minutes on each side (depending on the strength of your grill) until lightly golden and puffed up.

 

I find smoothing the rather sticky dough with wet hands gives a nice finish. It is amazing how this puffs up under the grill and goes all crispy on the outside, soft on the inside and golden brown and yum. This recipe and the blog’s GF pizza crust recipe (also made with soya yoghurt) have transformed my idea of GF bread. Pizza crust for those of you interested: http://www.includingcake.com/home/cludingcake.com/2013/01/speedy-chia-pizza-crust.html

 

Now go and dip it for yourself.