Flat Bread with Assorted Vegetable Toppings
Updated: Dec 2, 2020
Flat Breads:
(from King Arthur Flour)
With Yeast:
3/4 cup lukewarm water
1 tablespoon olive oil
1 teaspoon salt
2 cups + 2 tablespoons flour, divided
1 1/2 teaspoons instant yeast
1 teaspoon baking powder
Combine all the ingredients, using 2 cups of the flour, in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed to make a shaggy dough. This will only take about 30 to 45 seconds; turn the mixer off to scrape the bowl midway.
Place the 2 tablespoons of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes.
Leave the dough on the lightly floured surface; there should be a bit of flour left over from the original 2 tablespoons. Place your mixing bowl upside-down over the dough, and let the dough rest for 30 minutes.
Divide the dough into eight equal pieces; each piece should weigh between 55g and 60g. Form each piece into a ball, cover them, and let them rest for 5 minutes.
In the meantime, place a large skillet (12” or larger is ideal) on the stovetop and preheat it over medium heat. Alternatively, preheat an electric griddle to 325°F.
Working with one piece of dough at a time, roll it into a rough circle or oval about 1/4” thick and 6” in diameter, using more flour if necessary.
Dry-fry (no oil) the flatbreads in batches of two to four in the skillet or on the griddle. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Transfer the flatbreads from the pan to a rack to cool slightly before serving.
Store flatbreads, well wrapped, at room temperature for up to 5 days; freeze for longer storage.
Without Yeast:
3 cups All-Purpose Flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3 tablespoons olive oil or vegetable oil
1 cup ice water
2 to 3 tablespoons vegetable oil, additional for frying
Instructions
Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.
In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.
Toppings:
Mushroom/cheese
2 tablespoons olive oil
2 cups sliced mushrooms (any kind)
2 medium shallot, sliced thinly
1/2 teaspoon dry thyme
slat and pepper
1/4 cup goat cheese
in a medium skillet, heat the olive oil and sauté the shallots for 4-5 minutes. Add the mushrooms and keep on a medium heat until mushrooms start softening. add the thyme, salt and pepper and cook for another 1- minutes.
spoon the mushrooms over the cooked flat bread and crumble the goat cheese on top.