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.

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