"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Sunday, April 14, 2013


When the warm weather moves in, I try to limit the use of my oven because baking something at 450 degrees for 40 minutes in a 500 square foot apartment when it is nearly 90 is oppressive. Flatbread is easy to make and can be jazzed up with spices.  I've combined a couple of methods to create a more chewy flatbread.

Yield: 16 pieces of flatbread
140 calories per flatbread
Active time: 50 minutes
Total time: 110 minutes

the dough
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cup water
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons of coconut oil (olive of vegetable is fine too)

the topping
1/2 cup olive oil
assorted seasonings 
Because I'm a nerd, I have a standing mixture of olive oil and sweet mesquite seasoning. If you have the time, I recommend mixing your oil and seasonings a day or so in advance to develop the flavor infusion.

1. In your stand mixer bowl with the dough hook attached, combine the flours, coconut oil, baking soda, and salt. "Stir", blending the ingredients. 

2. Slowly pour in the water, kneading on “stir” until a shaggy dough forms.

3. Increase your stand mixer speed to 2 or 3 and knead until a smooth and elastic dough forms, about 5 minutes. If your dough seems dry, add additional water, by the tablespoon. 

No stand mixer? No problem! Simply knead the dough by hand until a cohesive dough forms, about 15 minutes. 

4.Turn the dough out onto a counter top and knead by hands a few turns, forming a ball.

5. Place the dough into a large, lightly oiled bowl, cover with plastic wrap, and let stand at room temperature for about an hour. The step allows the dough to rest, because with baking powder as the only leavening agent, there won't be a noticeable rise.

6. Preheat your electric griddle or a skillet to a medium-high heat setting. (Or set your oven to 400 degrees.)

7. Turn the dough out and divide it evenly into 16 pieces.

8. Form the portion into a ball and flatten it into a disk with your rolling pin. Roll out as thinly as possible.

9. Lightly cover with about 1 teaspoon of oil and then roll it up tightly into a long cylinder. Set aside and roll out remaining portions. 

If you're into multitasking like me, you can roll three out, get them going on the griddle and then go back to rolling.

10. Cook flatbread, turning once when puffed and browned in spots, about 4 minutes per side. Transfer to a plate that's been lined with a paper towel to cool.  

Other modifications:
  • Mix the seasoning with the water.
  • Use vegetable oil spray instead of olive oil to coat the flatbread.
Original recipes found here and here.

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