I’ve got a flatbread this week, somewhere in between a pita and a flour tortilla. The oregano is a really good addition, and though you can add it into the dough instead of just on the surface like I do here, I found you get plenty of flavor from having it on the surface, and I like the way it makes them look. These cool and soften well if you cover them with a towel, but they’re also really good hot off the pan. In fact while I was making them I stole one to make myself a quick little dinner, a chicken breast, the flatbread and some pesto!
Makes: 8-16 flatbreads (depending on size)
Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.
- Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
- Now, cream the starter with the water and and olive oil for the recipe.
- Mix together the flours and salt , then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
- Take the dough out and knead it well, making sure to incorporate any flour that didn’t get incorporated in the first mixing. The barley and kamut flour may make the dough not come out quite as smoothly as you would expect.
- When the dough has nearly doubled heat a large griddle or frying pan to medium low heat.
- Now it is time to start separating it into balls of dough from 2-4 oz in weight. Roughly round the pieces of dough into balls a few at a time, then use a rolling pin or your hands to roll the dough out to either about 1/4 inch or 1/8 inch thick. 1/4 inch will end up somewhat close to a pita, just without the pocket, whereas 1/8 will more resemble a slightly thick tortilla. Now sprinkle dried oregano over the top of the flatbread and run the roller over it once or twice more to mash the oregano down in.
- Spray the griddle or pan lightly with spray oil and place one of the flatbreads into the pan oregano side down. Cook about 2 to 3 minutes on the first side for 1/4 inch thick and 1 to 1 and a half on the first side for 1/8 inch thick. Then cook for another 30 seconds to minute and a half on the other side for both thicknesses. You want it to be just barely done so it will still be flexible.
- Place the cooked flatbreads on a plate and cover with a towel to keep them warm and help soften them.
- Alternate version: Roll the dough balls out part way and sprinkle the top with cinnamon sugar, then fold the dough over into a half moon shape and gently roll out again. Give it a short rest and roll further. These may take a bit longer to cook as they usually end up thicker. These are definitely best served warm, just as soon as they’re cool enough to eat really!
This week’s submission to YeastSpotting came about because I wanted to make some bread but I really didn’t want to turn the oven on (it was hot out)! This was really a pretty spur of the moment recipe, but I like how they turned out. Especially the cinnamon sugar ones! Less than two weeks til my submission deadline at the LA County Fair, time to get excited!