Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering baked goods – think cake and cookies – and this flaky, herb-alicious bread is no exception. Whether you’re looking for a warm mid-day snack or flavourful dinner side, this eight-ingredient masterpiece is your best bet.
Make use of all that luscious dill growing in your herb garden by combining it with your homemade dough and enjoy the soothing scents. Serve hot for optimal deliciousness. Find more tips and recipes with our ultimate herb guide.
Molly Yeh’s Flaky Dill Bread
Total Time: 2 hours
Yields: 6 servings
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup pastry flour
2 tsp sugar
1 1/2 tsp salt
1 tsp baking powder
Oil, for greasing the bowl
3/4 cup (12 tablespoons) butter, very soft
1 cup chopped fresh dill
1. In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.
2. Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.
3. Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you’re not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you’re washing a window) to flatten it out into a very large translucent circle. It’s OK if it tears and is not perfect just try to get it as thin as possible!
4. Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.
5. Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it’s ok if it tears while you’re peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.
6. Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!