Tuesday, June 25, 2013

Make Your Own Skillet Flat bread

Let it Rise.

Make 10 small balls of dough

Roll out!

Prick with fork and cook in skillet!
I have been searching and searching for awhile now trying to find the perfect homemade flat bread recipe. Eventually, I decided to just put a little bit of everything together and change up a recipe that I found to be pretty good, but not quite there yet. This recipe is perfect because I don’t need to use my oven and heat up my house during the summer time.  It also serves as a great mini pizza crust! If your family requests it, then trust me, it is blog worthy. 
Skillet Flat Bread (also known as Piadina)
1 package of yeast
3 1/2 cups all-purpose flour
2 teaspoons fine sea salt
1 tablespoon extra virgin olive oil
1/2 teaspoon baking soda
1 1/4 cup warm water
In the bowl of a stand mixer with paddle attachment, stir together the flour, baking soda and salt.
In a small bowl, whisk together the water and yeast, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.

(*Note:  If you do not have the attachements you will have to do your best mixing it by hand and then work with the dough with your hands. It may require more time to rise.)

Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).

Put the dough in a clean bowl and cover with a dish towel or clear plastic wrap to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread. Add a table spoon of olive oil and let that heat up. (Olive oil will need to be replaced when cooking each round of flat breads. )

Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Just take a pinch off the round dough. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.

Place the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. I can usually fit about 3-4 during each batch. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. Stack rounds on top off each other to keep warm. Serve warm or at room temperature.
Makes 10 round flat breads.

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