Heather says:
I had pretty much written off Fearless Friday for this week. Since I’m out of town, without a real pantry, that’s about all the cooking adventure I was willing to handle while working under the pressure of a big deadline. Then last night, I saw a tweet from Candice of Ragamuffin Design. She had taken my favorite pizza dough recipe, tweaked it slightly and used it to make flatbread for a Greek meal. She sent me her technique and I thought it would be fun to share with you. Did you do anything for Fearless Friday this week? Share a link at the end of the post or tell us in the comments.
Remember, Fearless Friday is about our sharing failures -I like to think of them as learning experiences- as much as it is our successes.
Home-Ec 101 and Ragamuffin Design Flatbread
Ingredients:
- 1 TBSP active dry yeast
- 1 1/2 cups warm water
- 3 1/2 cups bread flour + a little more for dusting
- 1 1/2 TBSP olive oil + extra to grease the bowl for rising
- 1 TBSP molasses
- 1 tsp salt
- 1 minced, grated, or pressed garlic clove
Directions:
Add the yeast to the warm water and set it aside. Place the flour in a large bowl and whisk it to fluff it up. With your hands, clean please, create a well in the flour. Remember when you used to make a volcano with mashed potatoes and gravy? Yes, just like that.
To make clean up easier, measure the olive oil and then the molasses. There is no chemical reason for doing this, other than the oil lubricates the spoon so you don’t have to struggle with the sticky molasses. Add the salt and garlic clove, add all of this to the well in the flour.
Does the yeast and water look foamy? Wonderful, add that to the well. If you are using a stand mixer, use your dough hook to stir and knead. Use the lowest setting and only knead it for about a minute after the dough comes together.
If you are kneading by hand, stir the ingredients until they are moist and well mixed. Flour your work surface and knead the dough for around three minutes. Estimate, this is pretty forgiving.
After kneading shape the dough into a ball. (Just like playdough folks, just like playdough). Set aside. Grease a large bowl with olive oil. Place the dough in the bowl, turning it several times to coat with oil. Cover with a damp cloth and allow to rise / rest for thirty minutes. This gives the yeast time to develop flavor. It’s not going to rise a whole lot.
Divide the dough into balls about 2TBSP each. One at a time, lightly coat each ball with flour and roll very thin on a floured work surface.
Heat an ungreased skillet over medium high and cook each dough circle 1.5 minutes on each side. Stack until ready to serve.
Enjoy!
Share your Fearless Friday feats.
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