I had a good flatbread recipe, briefly. My sister Naomi emailed it, I made it, it rocked, lost the recipe. Goneski.
While procrastinating asking for the recipe again, I started making this one.
It's a cobbled together recipe from about three sources, I think it's close to Naomi's 'cept hers uses wholewheat flour. And I can't remember about the yeast.
This one works well served with soup (we've found), or toasted with dips, or topped with fresh tomato or tomato sauce and melted cheese for a pizza-like dinner which actually got a cheer from the smallies. A cheer. I'd go a long way for a cheer from the diners.
Flatbread
Ingredients:
2 teaspoons (instant) yeast
1 tsp sugar
half cup warm water
3 cups flour
1 tsp salt
1 cup tepid water
Method:
Stir the sugar into the warm water until it dissolves then sprinkle the yeast and leave (5 mins or so) till it bubbles.
Then add this to a big bowl containing the flour and salt. Mix well then add the tepid water.
Take out and knead on a floured board, keep adding flour until it's not too sticky to handle and is smooth and elastic.
Sit it, covered, until it doubles (about an hour or so). Then break it up into 12 balls, knead each one a bit and leave them, covered, for another 10 minutes.
Roll out each ball as thin as you can (about 1cm) and put onto lined baking tray.
Bake on 230 degrees C for 5 mins or until puffed up, turn over and bake about 3 mins second side.
If you want a pita-like pocket, leave at ball stage for longer before rolling out (thicker 'skin').
For a thinner wrap, press down firmly with a spatula after rising.
Cover them immediately with a cloth as you make them to keep them soft. They store well in ziplock bags.
Yummy with pesto and tomato.
I'm cheering that!
xxx
