Sunday Afternoon Succour

Fishfinger Lavash Bread

Whoever it was that invented the fishfinger sandwich, in my opinion, deserves to be canonized.  It really is a majestic thing of beauty, and something that can lure even the darkest hangover away from its suffering host.

The fridge was really rather devoid of anything tasty.  It's funny how things lose their appeal after you had a few too many pints the night before.

These flatbreads can be whipped up in less than 30 minutes (you can further shave off the time if you are too impatient to wait for the 15-20 minute proving process).  You can find this simple recipe here
http://swlsk.blogspot.co.uk/2012/02/flatbread-fetish.html

The secret to making these is too ensure that your frying pan is exceptionally hot.  This will encourage the bubble formation during the 30 seconds or so required for each side.

To get some nice black spots (which enhance the flavour) I press the flatbread down with a spatula.  This ensures an even cooking and prepares the surface of the bread.

They will sit happily on the side of the kitchen whilst you whip 5 or 6 of these up (I used around 175g of plain white flour).  If you want to ensure they stay warm you can insulate them with some aluminium foil, but in my opinion this is not necessary.

On this occasion I decided to annoint them with some mayonnaise, add a few tufts of green lettuce, a crushed fishfinger (and in my 3 rolls I added some hot mango chutney).