Flatbread

Quick, Easy and Delicious!

A couple weeks back my husband, Jerry was craving a BLT. We had all the ingredients in the house, but bread and I didn’t even have yeast in the fridge, which I almost always do. Then I thought of flatbread!

They literally take minutes to put together. Some recipes for flatbread are made with yeast or a little leavening, others are not. My recipe calls for baking powder.

Flatbread, as the name implies, is a thin flat bread, typically made with flour, salt, water, a little sweetener, olive oil and in the case of this recipe, baking powder.

There are many different types of flatbread: Naan-a soft leavened flatbread from India; Pita-a leavened flatbread from the Mediterranean known for its pocket, perfect for stuffing; Tortilla-from Central America and Mexico, made with either wheat or corn (masa) and no leavening. And many, many more! Flatbreads have been around for centuries. They are an integral part of many different cuisines around the world serving as a staple food offering many diverse culinary applications.

Jerry is building his BLT!

I found this recipe online and I apologize, but can’t remember what site, but as with so many different recipes I find, I do not believe this was an original creation as there are hundreds of very similar recipes out there. This one called for:

2 cups all-purpose flour

1 1/2 tsps. baking powder

1 tsp. sea salt

2 Tbsp. Olive Oil; more for griddling

1 tsp. maple syrup or other sweetener

3/4 cup cold water

You simply whisk the dry ingredients together. Make a ‘well’ in the middle of the flour mixture and add the olive oil, maple syrup and most of the water. Hold back a bit to add later if necessary.

Switch to a rubber spatula and stir the wet ingredients into the flour mixture. If the dough seems too dry, add the remaining water. When the dough comes together, transfer to a floured surface and knead for 7 to 10 minutes until smooth. Cover with a clean dish towel and let rest for 10 minutes.

Divide the dough into 6 equal pieces. Using your fingers pull the dough into uneven circles that are between 1/8 and 1/4 inch thick. The thinner dough will make a less soft flatbread. I wanted that doughy, chewy consistency so left them about 1/4 inch thick. Using your fingers press into each disc to create little indentations, which is a technique called ‘docking’. There are many reasons why it’s important not to skip this step. Docking prevents over-expansion; creates even cooking; achieves desired texture and helps to maintain their shape.

First side down on the griddle.

You can also cook these flatbreads in a skillet or in the oven, but I chose the griddle. Add about 1 Tbsp. olive oil to griddle surface and get the griddle very hot, but not smoking. Place the flatbreads on the griddle and cook until golden brown; about 2 minutes. Flip and cook the other side. Transfer to a rack to cool.

As with so many things you make yourself at home, these flatbreads are infinitely better than anything you buy in the store.

Jerry could not eat this one quickly enough! As you can see, nothing left on the plate!

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Flatbread

Quick, easy and delicious!

Ingredients

• 2 cups Flour; all-purpose
• 1 1/2 tsp. Baking powder
• 1 tsp. Sea salt
• 2 Tbsp. Olive oil, more for griddling
• 1 tsp. Maple syrup or other sweetener
• 3/4 cup Water, cold

Instructions

• In a large bowl, whisk together the dry ingredients: flour, baking powder and salt.
• Make a 'well' in the middle of the flour mixtures and add the wet ingredients: olive oil, maple syrup and most of the water. Save a bit of water to add later if necessary.
• Switch to a rubber spatula and stir the wet ingredients into the flour mixture. If the dough seems too dry, add the remaining water. When the dough comes together, transfer to a lightly floured surface and knead for 7 to 10 minutes until the dough is very smooth.
• Cover with a clean dish towel and let sit for 10 minutes.
• Divide the dough into 6 pieces. Using your fingers, shape the dough into irregular circles to 1/4 to 1/8 thickness.
• Using your fingers dimple the dough thoroughly.
• Add about 1 Tbsp. olive oil to the griddle and heat to hot, but not smoking. Cook each flatbread for about 2 minutes or until golden brown. If the griddle gets dry, add more olive oil. Flip and cook for another 2 minutes.
• Cool and a rack.