2 versions of quick and easy flatbread

Tag : Dry Yeast
2 versions of quick and easy flatbread

J.M. HIRSCH
Released : Saturday, June 28, 2008 4:46 AM
Fresh flatbread can be one of the simplest, most satisfyinghome-cooked foods. It offers all the warm, chewy goodness offreshly baked bread with almost none of the effort.
It's also an especially forgiving recipe that doesn't requireexacting measurements and is easily spiked with other flavours. Butto turn out reliably good flatbread it does help to know somebasics. Here's what you need to know.
INGREDIENTS
Flour, water and a pinch of salt are about all you need forwonderful flatbread. A splash of oil, such as olive or sesame, isnice for a soft texture, but isn't essential.
That basic formula works best with all-purpose flour. No yeast orother leaveners are needed to produce tender flatbread. This is thefastest and simplest approach.
If you'd rather use whole-wheat flour it's best to add a bit ofyeast and a little rising time. Skipping that step with whole-wheatflour produces tough, dry flatbread. White whole-wheat flour is thebest choice, but any works.
Either approach is easily doctored with other flavours, such ascurry powder, diced jalapenos, chili powder or black pepper. Butnote that wet ingredients, such as jalapenos, will requiredecreasing the amount of water.
MIXING
A food processor is the way to go. All of the dry ingredients arecombined in the bowl. A few pulses of the processor blade areenough to mix them. Then with the processor running, drizzle in theliquid ingredients.
Once the dough forms a ball, allow the processor to continueturning for about 30 seconds. This kneads the dough and producesjust enough gluten for a simple flatbread.
RISING
If you opted for all-purpose flour, skip ahead. No rising needed.
For whole-wheat flatbread, remove the dough from the processor,shape it into a ball and place it in a lightly oiled bowl (cookingspray works nicely). Cover the bowl and let it sit in a warm placefor an hour or so.
To help your yeast along, use slightly warm water. Then put thebowl of dough in your car. Seriously. A warm (not hot) car is awonderful place to let dough rise. In winter, set the bowl over aheating vent.
ROLLING
This is the hardest part, about as hard as playing with Play-Doh.
Cut the dough into about six pieces, then use a rolling pin to rollthem out on a lightly floured counter until very thin. Round isnice, but shape isn't critical. If the dough tears, ball it up androll it again.
COOKING
A large, dry skillet or a hot grill are the best bets. Either way,place the rolled-out dough over the heat and let it cook for abouta minute, or until the bottom is lightly browned and the breadstarts to inflate a bit. Flip and repeat.
STORAGE
Don't do it. Flatbread like this isn't meant to be stored. Itshould be prepared just before eating.
SERVING
These breads go with just about anything. Hummus, fresh orpurchased, is an obvious choice. But the flatbread also works aswraps with meatballs, chicken, sausage and grilled vegetables.
White Flatbread
375 ml (1 1/2 cups) all-purpose flour
1 ml (1/4 tsp) salt
15 ml (1 tbsp) olive oil
125 ml (1/2 cup) water
In a food processor, combine flour and salt. Pulse several times tomix. With processor running, drizzle in olive oil, then letprocessor run for 10 seconds to blend.
With processor running, drizzle in water. Continue processing untildough mostly comes together and forms a ball. Continue processingfor another 30 seconds to knead dough. The dough should be moist,but not wet.
Transfer dough to a lightly floured counter and shape into a ball.Divide dough into 6 pieces, then use a rolling pin to roll eachuntil very thin and about the size of a salad plate. Do not stackdough as pieces will stick.
Heat a grill or large dry skillet over medium heat. One at a time,place a flatbread on grill or in pan. Once the bottom is lightlybrowned in spots (about 1 minute) and bread begins to bubble, usetongs to flip flatbread. Cook for about another minute. Repeat withremaining dough.
To keep finished flatbreads warm as you cook, place them on adinner plate and cover with a pot lid or foil.
Makes 6 flatbreads.
Whole-Wheat Flatbread
375 ml (1 1/2 cups) white whole-wheat flour (an equal blend ofall-purpose flour and whole-wheat flour can be substituted)
1 ml (1/4 tsp) salt
5 ml (1 tsp) instant yeast
15 ml (1 tbsp) olive oil
125 ml (1/2 cup) warm (but not hot) water
Lightly coat inside of a medium bowl with cooking spray or oil.
In a food processor, combine flour, salt and yeast. Pulse severaltimes to mix. With processor running, drizzle in olive oil, thenlet processor run for 10 seconds to blend.
With processor running, drizzle in water. Continue processing untildough mostly comes together and forms a ball. Continue processingfor another 30 seconds to knead dough. The dough should be moist,but not wet.
Transfer dough to prepared bowl, then cover tightly and setsomeplace warm to rise for 1 hour.
Transfer dough to a lightly floured counter and shape into a ball.Divide dough into 6 pieces, then use a rolling pin to roll eachuntil very thin and about the size of a salad plate. Do not stackpieces of dough as they will stick.
Heat a grill or large, dry skillet over medium heat. One at a time,place a flatbread on the grill or in the pan. Once the bottom islightly browned in spots (about 1 minute) and the bread begins tobubble, use tongs to flip flatbread. Cook for about another minute.Repeat with remaining dough.
To keep finished flatbreads warm as you cook, place them on adinner plate and cover with a pot lid or foil.
Makes 6 flatbreads.
Copyright 2008 The Canadian Press
Provider:
Canadian Press / Canadian Press (delayed)
Keywords:
Agriculture , Food & Beverage , Food & Beverage Production , Food Processing