May 20, 2011

Frying pan bread with roasted capsicum and pumpkin spread


Could you easily live without some of the daily, modern-day necessities? Say, go camping with no electricity or running water, or leaving your phone home for the day. Do you get anxious, uncomfortable and irritated or do you take the opportunity to enjoy a break from it all? 
 
As much as I'd like to say I enjoy a break, I must admit I don't enjoy when it happens unexpectedly. I don't mind going to a place where there is no phone reception, but it does take me a while to stop checking my phone. I can live without running water or electricity if I can prepare myself for this beforehand. But when something breaks down and cannot be fixed, say, on the same day, I do get anxious.

I am, of course, talking about my oven. The oven that suddenly, on the night of the Friday 13th, broke down. Thankfully the stove top is still working, but not being able to bake for a whole week has certainly tested my patience. I was able to get the oven going again so that I could roast some veggies, but it wouldn't cope with any baking. The bad news is that this is most likely going to continue for another week! Thus, I will have to come up with alternative recipes. This frying pan bread is one of them and served with roasted capsicum and pumpkin spread it is the best comfort food until I get my oven back.


 Skillet pan bread with roasted capsicum and pumpkin spread
 (makes 6 small breads)

::Roasted capsicum and pumpkin spread:: 

1 red capsicum/pepper
300g pumpkin (kabocha), peeled and cubed

8 tablespoons (or about 1/2 cup) sunflower seeds
1 tablespoon pumpkin seed oil
a good pinch of salt
freshly ground black pepper
juice of 1/2 lime (or lemon)

::Frying pan bread::

1/2 litre brown rice milk
280g buckwheat flour*
240g besan flour
70g brown rice flour
70g potato starch
a good pinch of salt
1 1/2 teaspoons baking soda
1 tablespoon treacle (dark syrup)
1 teaspoon caraway seeds
buckwheat flour, extra, for baking**
Notes to the recipe

* I made my own buckwheat flour simply by pulverising raw buckwheat in a food processor. It's ok if the flour is not completely smooth, slight grittiness works well for this recipe. 

** You could add sesame seeds or poppy seeds in the dough or on top of the bread when frying. There is no need to use any oil in this recipe.

*** Be patient when frying the breads. The dough is very sticky, but a sticky dough results in softer bread so try to avoid incorporating too much extra flour. Although perhaps not convenient, switching the gas off (or removing the pan off the heat) whilst spreading the next portion on the pan makes it easier to handle.

1. Roast the capsicum in a very hot oven or on a gas flame until blackened. Peel of the skin and remove the seeds. Set aside.

2. Place the peeled and cubed pumpkin in a small saucepan and cover with water. Bring to boil and let simmer until soft. Drain and set aside.

3. Place the capsicum and the pumpkin in a food processor. Add the sunflower seeds, pumpkin seed oil, salt, pepper and lime juice and puree until chunky. Set aside.

4. Mix all the bread ingredients in a large bowl until well combined. To make the first bread, using flour-dusted fingers, gently spread a big dollop (or divide the dough into 6 equal portions) of dough onto a small (19cm) frying pan. Try to be gentle and use the tips of your fingers to push the dough evenly onto the pan. Turn on the heat and dry-fry for 2-3 minutes. Flip the bread over and continue to fry on the other side until golden and firm to touch. Continue with the rest of the dough. Cover the breads with a clean tea towel until ready to serve. ***

5. Serve the bread warm with the roasted capsicum and pumpkin spread.

41 comments:

  1. Sorry to hear about your oven. I'd be the same, I can't cope without my oven, but glad you could improvise with this delicious looking dish! I love the sound of the roasted capsicum and pumpkin spread.

    ReplyDelete
  2. Yummo! This would actually be nice with some cheese as well!

    ReplyDelete
  3. Woah, look at all those pumpkins! But you know what people say - through adversity comes invention...or something like that =p

    I'm Chinese and ovens are not part of our traditional repertoire but if the stovetop died, oh dear...

    ReplyDelete
  4. This bread is new to me, I like all the different flours you've used.

    ReplyDelete
  5. Ha, been there, done that! My oven broke last year, and since then, I've tried to rely less on it. I'll be adding this great recipe to my repertoire (love that it's gluten-free, too!)

    ReplyDelete
  6. I love the sound of your frying pan bread - and it's gluten-free too...yippeee! Thanks for posting. I'll have to give it a go :)

    ReplyDelete
  7. Maria, this is perfect for my celiac friend --and for me as well, of course! thanks a lot for this recipe, it's amazing.

    ReplyDelete
  8. Never had this bread before, sounds great!

    ReplyDelete
  9. Somtimes the best things are born out of difficulty, so while I'm sympathising with your oven problems, I am glad this wonderful looking bread came along...

    ReplyDelete
  10. That looks healthy, enjoyable and delicious! Nice.

    Cheers,

    Rosa

    ReplyDelete
  11. Well, at least you came up with some ingenious idea for pan-bread! Awesome!

    ReplyDelete
  12. looks really delicious, good idea. i wouldn't cope - i haven't even had a chance to clean my oven its so often being used!

    ReplyDelete
  13. I only have access to an oven at my boyfriend's, otherwise I would bake more often. The frying pan bread is a great idea and the spread sounds delicious too!

    ReplyDelete
  14. It's painful living without an oven, isn't it? I was without one for weeks this winter during our kitchen reno and I missed it terribly!

    ReplyDelete
  15. Now that is how we like to hear it here in the south! Fryed bread! we love doing this with our cornbread and this version of your buckwheat bread is AMAZING! I seriously can't wait to give it a try. Might add in some cornmeal to the bread- would that mess it up you think? Love the idea of pumpkin spread. Wish we still had pumpkins here in the supermarket.

    ReplyDelete
  16. My oven broke for about two weeks last summer and I went stir crazy. My fingers literally started itching. It was not. Good. So I hope yours gets fixed soon!

    And I'm glad to see I'm not the only one who hoards pumpkins while they're in season. This recipe sounds amazing!

    ReplyDelete
  17. So sorry to hear about your oven woes! Sounds like it is time to bring out the raw food in the interim. A change of pace is a good, thing, right? :) Sounds like you are making the most of it, anyhow.

    ReplyDelete
  18. What a creative recipe and your spread looks yum-o! Have you grown all those beautiful pumpkins yourself?

    ReplyDelete
  19. Love this recipe, that too without gluten. So sorry about your oven, but you are really creative and came up with this great recipe.

    ReplyDelete
  20. Wow, that's so interesting that you used a frying pan to make this lovely bread! I always love seeing recipes that are adapted to be made with different kitchen tools. Thanks for sharing this delicious recipe and inspiring idea, Maria! :)

    ReplyDelete
  21. Hi Maria! Wow pumpkin spread. I'd LOVE to try that. And your frying pan bread is so nice. Another post with beautiful recipe and pictures. Have a great weekend Maria!

    ReplyDelete
  22. I love all the ways you are using pumpkin- it's such a lovely product and I really enjoy your interpretations!

    ReplyDelete
  23. Get the whole oven thing, mine is so old, broken seal & have to constantly "intuitively" adjust the temperature & times :) Pumpkin spread will fit in perfectly as a little snack in my pursuit of healthier living!

    ReplyDelete
  24. Your pumpkins are beautiful and I love how versitile they are. Well done! Miriam@Meatless Meals For Meat Eaters

    ReplyDelete
  25. this sounds wonderful. the little breads are so cute :) hope your oven is back to normal soon -- though I'm sure you'll come with lots of creative oven-free recipes in the meantime!

    ReplyDelete
  26. One week without oven is not easy .. nope! Did I get it right ? did you make bread in a pan ?! that would be super creative...
    I love pumpkin seeds and i usually like to just plain roast them and enjoy.. This sounds great too and with that roasted capsicum .. it will surely go very well:)

    ReplyDelete
  27. i love this...it looks & sounds awesome. dayle

    ReplyDelete
  28. I love the idea of using kabocha. It's my favorite pumpkin. Now I have a new recipe that requires kabocha!

    ReplyDelete
  29. Even without an oven you manage to impress and leave me drooling!
    THis bread looks amazing and the capsicum spread???? mmmmmmmmmmm! Can't wait to try it!

    ReplyDelete
  30. Oh yum, how delicious!

    I can relate to your ordeal a bit. Last weekend my electricity went out (and right in the middle of cooking dinner - ack) and then it stayed out for 12 hours. Our alternative was ordering pizza and no other prolonged cooking issues like you are having, but 12 hours with no computers, TV or kids video games! We were going nuts!

    Hope you get things fixed soon. Looks like you are doing just fine in the meantime :-)

    ReplyDelete
  31. I know how you feel mine blew up on an evening when I had friends coming around for dinner and I had to do some quick thinking and change all my dinner plans around. I now know roast lamb can be done in a pot on top of the stove! This recipe looks delicious and I think the spread would make a great alternative to butter on sandwiches as well or just spread on crackers.

    ReplyDelete
  32. i can see how that bread is comforting! maybe you'll discover lots of great new non bake recipes in the process! :) so may be a good thing?! haha

    interesting how diff cultures have diff primary kitchen gadgets - my mum has an oven that she hasnt used in 5 years i think lol.

    ReplyDelete
  33. Speaking of being 'away from life's necessities'....I'm off camping this weekend. More on that another day.

    I love pumpkin and butternut squash and this skillet bread looks perfect for dunking or dipping into something spicy.....

    ReplyDelete
  34. I can live without running water and electricity but I hyperventilate when reception drops out on my phone!! Good work for surviving without your oven. How creepy re Friday 13th!

    ReplyDelete
  35. I would be devastated too if the oven breaks down. YOu've been inventive, as usual with this recipe. Applause.

    ReplyDelete
  36. Sadly, no, I cannot live without modern conveniences. I admit it. Being without an oven would make me crazy. I hope yours is repaired soon! This frying pan bread does look like a great way to get by in the meantime though. The crispy edges look delicious.

    ReplyDelete
  37. What an interesting recipe! I will try this when pumpkin weather comes, for sure. The idea of combining hot red pepper with pumpkin is curious for me,though I enjoy trying new tastes and textures (as long as they aren't slimy with eyeballs and testicles...oops, I meant tentacles. Oh dear...) I do hope your oven gets fixed soon. It is an opportunity to try more recipes using your barbeque. A gal friend of mine had no choice, as her stove top didn't work either, and she became so expert at it, I dare say that I haven't had better meats and garlic bread ever since. Her tri-tip was the best!

    ReplyDelete
  38. Your skillet bread looks and sounds delicious. I am sorry to hear about your oven. That is a real burden for a baker to bear. I hope it is soon fixed. Have a great day. Blessings...Mary

    ReplyDelete
  39. That's annoying about your oven. Well done for making the best of a bad situation though :)

    ReplyDelete
  40. Yep, I'm totally with you on this. I love getting away from "it all" but if a spanner is thrown in the works like something unexpectedly breaking then I start complaining immediately! Pretty impressed with how you've dealt with it though.. I'll try and channel you next time soemthing like this happens to me :)

    ReplyDelete
  41. I'm torn - I like the *idea* of camping and taking a break from the modern world...but I have to admit that I like my appliances and toilet paper too much :) Nonetheless, that doesn't mean that I can't take things a bit easier by making something as easy and simple like a frying pan bread :)

    ReplyDelete