True to our promise, we are at last looking forward to resurrecting Soulspace in a new venue – The Imperial Rooms in Matlock. We hope we’ll see old (?) friends who came to these events in the past anas well as new as we look to discover new ways into prayer and reflection and have the chance to chat over a coffee or a glass of wine… First date November 20th from 6:30 – hope to see you there!

Soul Space 20th November: Homecoming
Below is the recipe for the flat bread that many of you enjoyed kneading:

Flat Bread Receipt-Pane Carasau (Sardinian parchment bread) from Paul Gayler book of World Breads. ISBN 1-903221-61-7 9 781903221617

These thin crispy bread sheets originate from Sardinia, but are eaten all over Italy. Sometimes better known as Carta di musica (music sheets).  Pane Carasau was once a specialty of the shepherds on the Island, because once baked they stay fresh for a long period of time.

 

Ingredients  Makes 12 Sheets

225g (2cups) strong White Flour

120g (1 cup) semolina flour

½ tsp fine sea salt

250ml (1 cup plus 2 tbsp) water

Instructions

1.     Preheat the oven to 220c (425f) or Gas mark 7. Place the flour, Semolina flour and salt in a large bowl. Slowly add water, steering to form a soft dough ball.  Work the ball for about 2 mins.

2.     Turn out onto a lightly floured surface, kneed for a further minute until the dough is firm, pliable and not sticky.  Divide the dough into 12 evenly sized balls. Flatten each to 2.5cmm or 1” in thickness.

3.     Roll out the dough as thinly as possible into neat rounds-the dough should be almost transparent when held up to the light.

4.     Place 1 round on a large sheet of greaseproof paper and place in the oven until golden (3-4 mins).  Take out and turn over using tongs, bake for a further (3-4 mins).

5.     Transfer to a cooling rack to rest.  These will keep for two weeks in an air tight container.

6.     Repeat the process for the whole batch.

7.     Reheat in oven for 2 mins before eating and they will be as good as fresh.

For a variation before baking:

1.     Top the bread with warm olive oil infused with garlic and rosemary.

2.      Top the bread with pesto and sprinkle with Parmigiano Reggiano cheese.