Everything Flatbread
Recipe and photo from Confections of a Foodie Bride.
For the dough:
1 cup warm water
1 1/8 tsp active dry yeast (1/2 envelope)
2 cups all-purpose flour, plus more as necessary
1 tsp salt
Oil for greasing bowl and baking sheet
For the flour paste:
1/2 tsp olive or vegetable oil
1/2 Tbsp all-purpose flour
1/2 tsp sugar
1/4 cup water
Cornmeal, for baking sheet
For the Everything topping:
2 tsp dried minced garlic
2 tsp dried minced onion
3/4 tsp salt
2 tsp poppy seeds
2 tsp sesame seed
1 cup warm water
1 1/8 tsp active dry yeast (1/2 envelope)
2 cups all-purpose flour, plus more as necessary
1 tsp salt
Oil for greasing bowl and baking sheet
For the flour paste:
1/2 tsp olive or vegetable oil
1/2 Tbsp all-purpose flour
1/2 tsp sugar
1/4 cup water
Cornmeal, for baking sheet
For the Everything topping:
2 tsp dried minced garlic
2 tsp dried minced onion
3/4 tsp salt
2 tsp poppy seeds
2 tsp sesame seed
- Add the water to the bowl of your mixer and sprinkle yeast over top, letting proof for 5-10 minutes.
- Add the flour and salt, and knead for 6 minutes until the dough is smooth and only slightly sticky.
- If the dough doesn't mostly form into a ball after ~2 minutes, add an extra 2-4 Tbsp of flour.
- Place in a lightly oiled bowl and let rise until doubled, about an hour.
- Lightly grease a baking sheet and divide the dough into 4 pieces. Cover with oiled plastic wrap and let rise for another hour.
- Preheat the oven to 450 and place a baking sheet or pizza stone into the oven.
- In a small sauce pan over medium heat, heat the oil and whisk in the flour, sugar, and water until mostly smooth.
- Cook for 2 minutes, stirring frequently, and then remove from heat to cool.
- In a small bowl, stir together the ingredients for the everything topping.
- Generously sprinkle cornmeal onto a sheet of parchment or a pizza peel (or something else to help you transfer the dough onto the heated pan in the oven).
- Gently stretch a piece of dough into an oval on the peel, lifting the dough and adding additional cornmeal to prevent it from sticking (this is important).
- Spread flour paste over the top of the dough and use your fingers to press lines or dimples into the dough.
- Sprinkle with a generous spoonful of everything topping and transfer the dough to the oven.
- Repeat for the remaining dough (I formed and baked two at a time), baking each for ~15 minutes, until golden brown.
- Best enjoyed as fresh as possible.
- Extra flour paste can be discarded, extra everything topping can be stored in a zip-top bag.
I've never made flatbread but I LOVE it (love any kind of bread;) and will def try this!
ReplyDeleteI am scared to cook anything with yeast, but this looks good.
ReplyDeleteThis looks crazy good!
ReplyDeleteI have been on a total flatbread kick recently! I need to give this one a try! Have you tried it with any kind of toppings?
ReplyDeleteThis sounds delicious! "Everything" bagels are my favourite flavour so I can only imagine I would love the flatbread version.
ReplyDeleteThanks for sharing!
YUM...I bet you could make delicious sandwiches with it too!
ReplyDeleteD E L I C I O U S~
ReplyDelete