Going into this weekend I had one thing on my mind…Relax. I was tossing around the idea of heading to the cape for a little escape because I really just needed a little break. Over the past few weekends, we have been painting the house like nuts and then heading out for the normal work week.
Instead, I stayed around and planned on getting back into the kitchen to make something new and different. Flatbread!
It turned out that my sister needed an appetizer to bring to a party last night, so it was perfect timing. I wasn’t really sure how the flatbread was going to turn out, but I don’t mean to too my own horn, but toot toot! Haha.
I am more excited about it because I hadn’t really cooked much with yeast, and this just felt like an accomplishment.
|1 1/3 Cup Warm Water||2 7g Sachets of Fast-Acting Yeast|
|2 Teaspoons Honey||1/2 Teaspoon Salt|
|3 Cups All-Purpose Flour||1/2 Cup Whole Wheat Flour|
|2 Tablespoon Diced Basil||1 Tablespoon Chopped Rosemary|
|1 Clove of Garlic, Diced||3 Tablespoon Olive Oil|
|Salt and Pepper to Taste|
1. In a tall container, I used a drink jug, mix the water, honey and yeast. I warmed the faucet water for 10 seconds in the microwave. Set it aside until it becomes frothy.
2. While the yeast is doing it’s thing, take a large bowl and mix the flours, 1/2 teaspoon of salt and herbs. Once the yeast mixture is frothy, add it to the flour mix. Begin stirring it gently and once you can get your hands into it, knead the dough until it is smooth. Leave the dough in a ball and place it into a clean bowl. Cover the bowl with saran wrap and place it in a warm area for 40 minutes.
3. While the dough is setting, mix 3 tablespoons olive oil, garlic, 1 tablespoon basil and a pinch of salt and pepper. Let the oil sit until the dough is ready.
4. Once the dough is ready, cut it into 8 smaller balls of dough. Gently roll them out into thin circles. The flatbread will puff up when they are cooked. Brush the top side with the olive oil mix and place it on a cast iron pan at medium heat, oil side down.
5. Leave the flatbread on the skillet for about a minute, or until the bread is slightly browned. Then spread the oil on the top side and flip it. If the flatbread springs back when you touch it, it’s cooked. Once the second side is cooked, remove it from the heat and dust it with a little salt.
6. Cook each piece and let them cool before slicing them up. And Finito!
When Maggie went to grab the dish at the end of the party, it was completely empty and there were rave reviews. “YOU WERE THE ONE THAT BROUGHT THE FLATBREAD?!”
I am really quite happy with how they came out and am already trying to think of new ways to mix it up. Maybe an onion spin on it?? Or parmesan cheese??