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Sorella Flatbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 26 May 2015 12:45:27 -0700
v115.n021.2
* Exported from MasterCook *

                           Bread, Sorella Flatbread

Recipe By     :Adapted from Sorella, by Emma Hearst & Sarah Krathen
(Olive Press, 2013).
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 3/4           cups  all-purpose flour -- (9 oz./280 g)
    1           teaspoon  baking powder
       3/4      teaspoon  kosher salt -- plus
       1/4           cup  kosher salt -- (2 oz./60 g) salt for sprinkling
       1/3           cup  extra-virgin olive oil -- (3 fl. oz./80 
ml), plus more for brushing
    2        tablespoons  chopped fresh flat-leaf parsley

It is strangely addictive in a Ritz cracker sort of way and is a 
great vessel for toppings. A good-quality olive oil gives the dough a 
rich, buttery taste. For a zingy variation, add 2 Tbs. roasted garlic 
paste to the dough.

Preheat an oven to 425F (220C).

In an electric stand mixer fitted with the flat beater, combine the 
flour, baking powder and the 3/4 tsp. salt and beat briefly to mix. 
Add the 1/3 cup olive oil and the parsley and beat on low speed until 
evenly combined. Gather the dough into a ball, wrap in plastic wrap 
and let rest for 15 to 20 minutes.

Line 3 baking sheets with parchment paper. Cut the dough into 6 equal 
pieces. Run a piece through a pasta machine, beginning with the 
widest setting and ending with the third narrowest setting. You 
should have an oval rectangle about 12" (30 cm) long and 4" (10 cm) 
wide. Lay it flat on the prepared pan. Repeat to roll out the 
remaining dough pieces. (The dough can also be rolled out with a rolling pin.)

When all the dough has been rolled out, brush with olive oil and 
sprinkle with the 1/4 cup salt. (If you want to make the breads into 
crackers, simply transfer the sheets now to a cutting board, cut into 
bite-size rectangles and return to the pan; the flatbreads can be 
broken into shards after baking, too.) One at a time, place a baking 
sheet in the oven and bake until the edges of the flatbread are 
golden brown, 8 to 10 minutes. Transfer to wire racks and let cool 
completely. The flatbread can be stored in an airtight container at 
room temperature for up to 1 week.

Makes about six 12" (30-cm) sheets.

Source:
    "williams-sonoma.com"
S(Internet address):
    "http://www.williams-sonoma.com/recipe/sorella-flatbread.html";
Copyright:
    "Adapted from Williams-Sonoma Kitchen Library Series, Muffins & 
Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)."
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 12g Fat (46.6% 
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 4078mg Sodium.  Exchanges: 2 Grain(Starch); 0 
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.