Flatbread Recipe - Cooking Index
Flatbread Recipe - Cooking Index
This flatbread is very versatile, and it can be grilled or cooked in a heavy skillet on the stovetop, under the broiler or in a preheated 500 degree oven on a pizza stone. You can vary the flavor by adding minced fresh herbs or cracked black pepper to the dough. Cover the dough and refrigerate after the first rise, then bake the next day.
Courses: Breads, Vegetarian| 1 | Dry active yeast | |
| 1 1/4 cups | 296ml | Warm water |
| 2 3/4 cups | 171g / 6oz | Unbleached all-purpose flour - plus |
| Extra for rolling | ||
| 1/4 cup | 15g / 0.5oz | Whole-wheat flour or |
| Coarsely-ground rye flour | ||
| 2 teaspoons | 10ml | Kosher salt |
| 2 teaspoons | 10ml | Crushed fennel seed |
| Olive oil - for brushing breads |
Combine yeast and water in bowl of electric mixer. Let rest until foamy, about 15 minutes. Using paddle attachment, incorporate flours into yeast mixture. Beat in salt and fennel seeds. Switch to dough hook and knead for 5 to 7 minutes. Remove dough and place into lightly oiled bowl, turning to coat. Cover dough with plastic and allow to rise until doubled, about 1 hour. Punch down, cover and let rise again until doubled, about 45 minutes.
Turn dough out onto work surface and divide into 8 balls, about 3 ounces each. Place balls on floured cookie sheet, cover with damp towel and let rest for 20 minutes. Dust work surface with flour and roll balls into 7-inch-round disks, dusting with flour, as needed.
Prepare hot charcoal or stovetop grill. Lightly brush disks with olive oil. Place disks, oiled-side down on grill. The breads will begin to rise almost immediately. When brown, flip over, brush again and cook until brown. Remove from grill.
This recipe yields 8 breads.
Per Serving: 160 Cal; 5g Prot; 1g Total Fat (0 Sat. Fat); 32g Carb.; 0mg Chol; 470mg Sod.; 2g Fiber.
Source:
Vegetarian Times, September 2002
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