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.
Cherry Tomato and Mozzarella
1 cup shredded mozzarella cheese
1 cup halved cherry tomatoes
10 basil leaves
Summer Squash and Corn
1 clove garlic, sliced
1 shallot or another small onion, sliced
2 summer squash or zucchini, peeled into ribbons
kernels of 1 ear corn
1 tablespoon olive oil
2 tablespoons sour cream or plain yogurt
3 tablespoons grated parmesan cheese
2-3 tablespoons fresh parsley, chopped
heat olive oil in a skillet, add garlic and shallot and cook over medium heat for 203 minutes. Add corn kernels and a inch of salt and black pepper, and cook for 3-4 minutes.
reserve 1/4 cutoff corn mixture for garnish, add remaining corn to a food processor with the sour cream and puree adding 1-2 tablespoons water until smooth.
toss the squash ribbons with a table spoon of olive oil and a pinch of salt and pepper
set the oven to broil on low. place flat bread on sheet pan, spoon some of the corn mixture on top of bread, top with squash ribbons, whole kernels and parmesan.
broil for 4-6 minutes, until lightly browned and sprinkle with parsley.
serve immediately.