Advertisement

White flatbread

July 11, 2008

This recipe originally appeared on Sunday, July 6, with the wrong directions. It is reprinted in full.

White flatbread



1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoonolive oil
1/2 cup water

In a food processor, combine the flour and salt. Pulse several times to mix. With the processor running, drizzle in the olive oil, then let the processor run for 10 seconds to blend.

With the processor running, drizzle in the water. Continue processing until the dough mostly comes together and forms a ball. Continue processing for another 30 seconds to knead the dough. The dough should be moist, but not wet.

Transfer the dough to a lightly floured counter and shape into a ball. Divide the dough into 6 pieces, then use a rolling pin to roll each until very thin and about the size of a salad plate. Do not stack the dough, as they will stick.

Advertisement

Heat a grill or large, dry skillet over medium heat. One at a time, place a flatbread in the pan or on the grill. Once the bottom is lightly browned in spots (about 1 minute) and the bread begins to bubble, use tongs to flip the flatbread. Cook for about another minute. Repeat with remaining dough.

To keep the finished flatbreads warm as you cook, place them on a dinner plate and cover with a pot lid or foil.

Serves 6.

The Herald-Mail Articles
|
|
|