Saturday, October 03, 2009

Flat Bread

I've been looking for a good, soft, yet chewy flat bread recipe for a long time now. I've tried recipes from all over the net as well as the few in my bread book. Nothing fit the bill. The bread always came out to crisp to so heavy that it was virtually inedible. The dogs enjoyed my efforts but I enjoyed very little of them.

That has finally changed. I found a pizza crust recipe that cooked up beautifully and had almost the exact texture I was looking for in my flat bread. So, I played with the recipe some and finally came up with the perfect flat bread. It can be used as a pizza crust, or as a wrap for souvlaki, or as a mop for stews. And best of all it only takes an hour and a half from start to finish if you have a warm spot to rise the dough.

Flat Bread
4 1/2 cps flour
1 Tbsp Yeast
1 Tbsp salt
2 cps warm water
1 Tbsp sugar

Pour 2 cps warm water into a bowl.
Stir in sugar and yeast.
Allow to proof until very bubbly.
Add salt and first 3 cps flour.
Mix by hand or with a spoon until dough starts to form. It will be very sticky.
Flour a work surface with half of remaining flour and dump dough out of the bowl, cleaning sides as you go.
Knead the dough, adding flour as needed until it is not sticky to your hands but still very soft.
Grease the bowl and add the dough, covering with plastic wrap or a damp cloth.
Let rise until doubled.
Once risen punch down dough and knead on lightly floured surface for a few minutes, just to get all the air out.

Form into your chosen style:
For pizza stretch out dough to fit your pan, should do a 12 inch pan easily, brush with olive oil and bake at 450ยบ F for 10 minutes. Add your sauce and toppings and bake for another 10 minutes or until cheese is melted.

For souvlaki wraps, called pitas by the local Greek restaurant, break the dough into 1 1/2 to 2 inch balls. Roll each ball out to a round. Each round should be less than 1/4 inch thick. Brush with olive oil and place in a medium hot skillet. Cast iron works perfectly. Cook for 2-3 minutes each side. Bubbles will form on the side opposite from the heat, this is normal just flip and press.

For stew mops use the same directions for the souvlaki wraps except each round is thicker, but no more than 1/2 inch. Brush with olive oil and bake in oven until golden brown. Flip once to brown opposite side.

And there you have it, the perfect flat bread recipe. If you want to change the taste try adding herbs and spices to the dough for something savoury. Or, if you want something breakfasty add chopped, dried fruit and some oats or honey. This recipe is infinitely flexible. Let you imagination soar.

1 comment:

basicliving@backtobasicliving.com said...

Yum! Souvlaki sounds WONDERFUL! I make my own pizza dough too - and a few months ago I purchased a cast iron pizza pan. I LOVE that pan! It really has made all the difference in the texture of the pizza crust - crispy on the bottom and perfectly doughy in the middle. I haven't tried Souvlaki yet - but now I'm craving it!