I am discovering a new love, simple bread making. It started with pizza dough, now I’m giving flatbread a whirl, who knows what will be next!
This recipe is adapted from the June 2011 Bon Appetite, I’ve also include the spice blend – it is wonderful. I used the spice blendLAN lamb burgers I served with the flatbread. I used 1/2 whole wheat and 1/2 all purpose flour – just to make it a little healthier. This recipe makes 4 servings, since there are only two of us and I knew I could not resist the temptation if there was extra bread laying around, I popped two of the dough balls in the freezer for use in the future.
2 1/2 c flour
1/2 TBSP olive oil
1/8 oz active dry yeast
1 TBSP kosher salt
1 c warm water (105 – 115)
1 TBSP spice blend (recipe below)
Spice Blend Ingredients:
3 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon caraway seeds
1/2 tablespoon crushed red pepper flakes
Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.
Store in an air tight container.
For the flatbread:
Pour yeast into water and let sit 10 minutes.
In food processor, mix flour, salt and spice. Add olive oil and water with yeast and mix for 3 minutes.
Turn out onto a flour surface and knead a few times, then form into a ball.
Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.
Turn dough out onto a floured work surface. Divide into 4 equal pieces. Roll into balls; space 2″ apart. Cover with a kitchen towel; let rest 15 minutes.
Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out. Place 2 on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.
Brush grill rack with oil. Brush bread with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1 1/2 minutes per side.
7 WW PP.