Friday, August 30, 2013
Flatbread 3 Ways
Source: New Moosewood Cookbook
Makes six 7-inch diameter breads
1 cup flour plus extra
1/2 tsp salt
1/2 cup water
oil for cooking
1. Preheat oven to 325. Place the flour & salt in bowl; slowly stir in water until a dough forms.
2. Transfer the dough to a clean, floured surface and knead for a few minutes. Add extra flour if necessary to keep it from becoming sticky. Divide dough into 6 equal balls, and roll each one into a very thin circle. Add flour as necessary to roll out.
3. Place the flatbread on an oiled baking sheet & brush tops with a little oil. Bake 10-15 minutes until very lightly browned. Remove from oven. To reheat, wrap in foil and place in 300 degress oven 10-15 minutes.
TORTILLAS: Make as directed above.
CHAPPATIS (Indian flatbread): Substitute 1/2 cup whole wheat flour for 1/2 cup of the white flour.
For variety, add minced garlic or other flavoring, and/or sprinkle with garlic salt.
CHINESE GREEN ONION PANCAKES: Add 3 chopped green onions to the flour mixture before kneading. Sprinkle with a little salt.