Flatbread 

This is such a versatile dough…There are a few types of “flatbreads” out there such as naan, pita, focaccia, lavash, pizza dough.  I could go on and on and on….They may have a one or two different ingredients or a slightly different preperation method, but they’re really all one in the same.  Delicious!! 

You can use this dough to make flatbread style pizzas or wrap up grilled chicken, lamb or veggies for gyros.  The options are almost endless.  ..I even ate one just by itself 😉

The Starting Lineup

  • 3 1/2 cups flour
  • 1 cup warm water
  • 1 packet Active Dry yeast (2 1/4 tsp)
  • 2 Tbsp honey
  • 1/4 cup greek yogurt
  • 1 egg
  • 2 tsp salt
  • 1/2 tsp baking powder     

First off you want to combine the warm water with the honey in your mixing bowl.  Stir together until the honey has just about disolved into the water and they ‘become one’.   

 Next add your yeast packet contents into the warm honey water.  Give a quick stir and let this sit for about 10 minutes.  The yeast will start to activate and create almost a foam on the top of the water.   *Science is neat 😉 

   Flour time!  With your stand mixer on a low setting and the dough hook attached, slowly add in the flour.  I do about a 1/2 cup at a time until you reach the 3 1/2 cup mark.  Right after the flour add in the yogurt, egg, salt & baking powder and turn your mixer up to medium speed.   Let it do its thing for about 3-4 minutes till it starts to form a dough ball.  *This dough is rather sticky, also feel free to scrape the sides of the mixing bowl with a rubber spatula if the ingredients arent incorporating well. 

 While the dough is kneading, coat a large bowl with a bit of oil or non-stick spray.  You’re now going to add the dough ball to this bowl for its “rise”.  Lay a damp towel over top of the bowl and place in a warm spot for one hour.  *By a sunny window or Ill preheat my oven to 350 degrees, then turn it off and put the bowl on the back of my stove top.  The stove top is slightly warm to the touch and and keeps warmth to the bowl. 

   After the hour is up your dough will have doubled in size.  The magic of yeast my friends!  On a heavily floured flat surface, plop that dough right onto and section into 8.  You’ll likely need to keep adding flour to each dough ball and your rolling pin, and that’s perfectly alright. 

   Preheat a skillet to med/med-high heat while you roll out each dough ball as thin as you can.  It doesnt have to be a perfect circle or rectangle or anything.  The rustic look is great here!  Once you have a few rolled thin you can start adding them one by one to the hot skillet to cook up.  I do about 1 minute on the first side (you’ll start to see bubbles puff up) then flip it and cook for another 30-45 seconds. 

     Once cooked keep them covered so that they do not dry out and keep their soft texture.  *On a dish under a towel, a large plastic baggie, a tortilla warmer.  Enjoy! 

 

4 Comments

  1. Pingback: Caramelized Onion & Goat Cheese Flatbread | Railroad Wife

  2. Pingback: Chicken Gyros (w/ baked Greek fries & tzaziki sauce) | Railroad Wife

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