Friday, September 16, 2011


I've been making this flatbread for a few years now and it is always a huge hit in my house.  It isn't a quick throw together bread though as you do have to start it about 4 or so hours before you actually want to eat it.  I love making this flatbread to dip into things like when I make something with extra sauce like Beef Vindaloo (recipe coming soon!).  The original recipe is a Bobby Flay recipe though I can't remember exactly where I saw him make it but I'm pretty sure at some point on Food Network as that is where I usually see everything.   This bread really is awesome and worth trying.


1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
3 ½ cups all-purpose flour
2 teaspoon salt
½ tsp. sugar
2 tablespoons olive oil, plus more for bowl

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 6-8 balls (depending on how big you want them).  Let rise again for 1/2 hour, and then roll out.  Heat skillet medium heat and add tbsp. butter and add one flatbread at a time browning on both sides (for about 45 seconds a side depending on heat), then repeat with adding more butter then browning flatbread.

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