Submissions     Contact     Advertise     Donate     BlogRoll     Subscribe                         

Tuesday, May 26, 2009

Recipe: Savory Flatbread

This is very tasty when accompanying a big pot of stew or beans. This isn't exactly an easy or quick recipe, but worth it when you have the time.

1 1/4 ounce package active dry yeast
3 cups all-purpose flour
2 teaspoon sugar
1 1/4 cup lukewarm water (105-115 degrees)
1 1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Use a medium-sized mixing bowl to dissolve the yeast in the warm water. Add the flour, salt and sugar and mix to form a dough. Knead well for about 15-20 minutes on floured surface. Add more flour if you need to, to prevent the dough from sticking. The dough will be ready to rise when it's smooth and satiny.

Place the dough in a bowl and cover with plastic wrap (against the dough to prevent a "skin" from forming) and then a towel. Allow to rise in warm place (top of radiator, top of refrigerator) until doubled in bulk (about 1 1/2 hours). Punch the dough down.

Divide the dough into 6 pieces and form each piece into a ball. Roll each ball into a 5-inch circle on floured surface. Place the circles on lightly oiled pieces of waxed paper. Sprinkle on sesame or poppy seeds, if desired. Place on cookie sheet and cover with lightly floured towel. Allow to rise 45 minutes or until puffed.

Preheat oven to 450 degrees. Remove the dough circles from waxed paper and place on an oiled baking sheet or preheated cast iron skillet. Bake 15 minutes until the bread is brown and puffed. If the rounds are not brown enough after 15 minutes, turn on broiler for 2 minutes to brown. Remove from cookie sheets and wrap in towels to cool. Bread will be hard but will soften as it cools. Store in a plastic bag.

Feel free to replace the onion and garlic powders with 1 teaspoon of cinnamon. Yum!

Copyright (c) 2009 VP Lawrence-Williams


No comments:

Post a Comment