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Easy Whole Grain Flatbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 23 Aug 2011 11:46:26 -0700
v111.n035.7
* Exported from MasterCook *

                     (Bread), Easy Whole Grain Flatbread

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Grains

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  whole wheat flour -- (see note)
    1           teaspoon  salt
    4        tablespoons  olive oil -- (see the headnote)
       1/2         large  onion -- thinly sliced optional
    1         tablespoon  fresh rosemary leaves -- optional

Note: Instead of whole wheat flour, you can use cornmeal, or chickpea 
flour, which is also called besan; sold in Middle Eastern, Indian, 
and health food stores.

Makes: 4 to 6 appetizer servings
Time: About 45 minutes, largely unattended (longer for resting, if time allows)

Put the flour into a bowl; add salt; then slowly add 1 1/2 cups 
water, whisking to eliminate lumps. Cover with a towel, and let sit 
while oven heats, or as long as 12 hours. The batter should be about 
the consistency of thin pancake batter.

When ready to bake, heat the oven to 450F. Put the oil in a 12" 
rimmed pizza pan or skillet (along with the onion and rosemary if 
you're using them) and put in the heated oven. Wait a couple of 
minutes for the oil to get hot, but not smoking; the oil is ready 
when you just start to smell it. Carefully remove the pan (give the 
onions a stir); then pour in the batter, and return the skillet to 
the oven. Bake 30 to 40 minutes, or until the flatbread is well 
browned, firm, and crisp around the edges. (It will release easily 
from the pan when it's done.) Let it rest for a couple minutes before 
cutting it into wedges or squares.

Easy Whole Grain Pizza. When the bread is done, top as you would 
pizza, using a relatively light hand. Smear a thin layer of tomato 
sauce on first if you like, then add a sprinkling or crumble of 
cheese and thinly sliced vegetables, cooked meat, olives, onions - 
whatever. Turn on the broiler and put the pan under the heat until 
the ingredients are hot and bubbly. Let rest as above, then cut and serve.

Easy Socca or Farinata. Crisp on the bottom, custardy on top; 
chickpea flour is authentic, but whole wheat flour produces lovely 
results. You'll need a deep 12" pan or skillet. Increase the water to 
3 cups and add up to another 2 tablespoons of oil if you like. Bake 
as above, but longer - closer to an hour. To get a crisper top, set 
under the broiler for a couple of minutes after the bottom is nicely 
browned. Let cool a bit in the pan, then slide a narrow spatula under 
the bottom to remove it. Cut into wedges and serve.

Serves 4 - 6 as an appetizer

Start to Finish Time:
    "0:45"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 9g Fat (53.7% 
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 357mg Sodium.  Exchanges: 1 Grain(Starch); 0 Vegetable; 2 Fat.