Thursday, July 16, 2009

Versatile Flatbread

Brianne, you are a bad bad blogger. Tisk, tisk.

I've set a new rule for myself to do new postings twice a week. I've been a food blog slacker lately!

How pathetic that I made these back in May and am now just blogging them. I haven't forgotten how much I enjoyed them though! These flatbreads came together very easily and kept, wrapped up, for a few days. I actually made them to use as hot dog rolls and found that there is no good way to photograph a hot dog. No matter what angle you use, it always looks...well...just wrong.

Some other options for using these are for pizzas, sandwiches, "pita" chips, or I liked them just plain as a snack!

Source: Rachel Ray Magazine
Yield: 8 pieces

1T sugar
1 package active dry yeast
1/4 cup lukewarm water (105-115 degrees)
3 cups flour
1 tablespoon salt, plus more for sprinkling
1/2 teaspoon baking powder
1 cup buttermilk, at room temperature
2T butter, melted
1 1/2 heads roasted garlic (I don't think I did this)

Sprinkle 1 tablespoon sugar and the yeast into the lukewarm water and let stand until foamy, about 5 minutes. Using a standing mixer fitted with a paddle attachment, combine the flour, salt and baking powder at low speed.

In a medium bowl, stir together the buttermilk and 2 tablespoons melted butter. Add to the dry ingredients along with the yeast mixture and 3 tablespoons roasted garlic and mix at low speed until just combined. Switch to the dough hook and knead at medium speed until smooth, elastic and slightly sticky, about 5 minutes.

Grease a large bowl with 1 tablespoon melted butter and roll the dough in the butter to coat. Cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.

Preheat a griddle or large, heavy skillet over medium heat. Place the dough on a work surface and cut into 8 pieces. Lightly flour the work surface and roll out 1 piece of dough into a 6-inch-long oval. Add to the hot skillet and cook, turning once, until puffed and golden, about 3 minutes total. Repeat with the remaining dough. Brush the flatbreads with the remaining melted butter and sprinkle with salt.


Jennifer said...

I made this flatbread recipe over the weekend. I subbed in a few cloves of garlic, sauteed in a little olive oil and mashed with a fork for the roasted garlic. I think they would have been fine garlic-less, too. They were really good. I made chicken souvlaki skewers and served the chicken on the pita bread with some lettuce, tomato and garlic-y mayo.

bldvdb said...

Yes!! I'm so pleased that these turned out to your liking!!