* Exported from MasterCook *
Bread, Pan-Grilled Flatbread
Recipe By :America's Test Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 3/4 ounces bread flour -- 2 1/2 cups
1 1/3 ounces whole-wheat flour -- 1/4 cup
2 1/4 teaspoons rapid-rise yeast -- or instant
1 1/2 teaspoons salt
1 cup water -- room temperature
1/4 cup plain whole-milk yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 1/2 tablespoons unsalted butter -- melted
coarse sea salt
Notes: Do not use low-fat yogurt, the bread will be tough. A
cast-iron frying pan is preferred, but any 12-inch nonstick skillet will work.
Whisk bread flour, whole-wheat flour, yeast, and salt together in
bowl of stand mixer. Whisk water, yogurt, 1 tablespoon oil, and sugar
in 4-cup liquid measuring cup until sugar has dissolved. Using dough
hook on low speed, slowly add water mixture to flour mixture and mix
until cohesive dough starts to form and no dry flour remains, about 2
minutes, scraping down bowl as needed. Increase speed to medium-low
and knead until dough is smooth and elastic and clears sides of bowl
but sticks to bottom, about 8 minutes.
Transfer dough to lightly floured counter and knead by hand to form
smooth, round ball, about 30 seconds. Place dough seam side down in
lightly greased large bowl or container, cover tightly with plastic
wrap, and let rise until doubled in size, 1 1/2 to 2 hours.
Adjust oven rack to middle position and heat oven to 200F, unless
bread is to be served immediately. Transfer dough to clean counter,
divide into quarters, and cover loosely with greased plastic. Working
with 1 piece of dough at a time (keep remaining pieces covered), form
into rough ball by stretching dough around your thumbs and pinching
edges together so that top is smooth. Place ball seam side down on
clean counter, and using your cupped hand, drag in small circles
until dough feels taut and round. Let balls rest, covered, for 10 minutes.
Grease 12-inch cast-iron skillet with remaining 1 tablespoon oil and
heat over medium heat for 5 minutes. Meanwhile, press and roll 1
dough ball into 9-inch round of even thickness, sprinkling dough and
counter with flour as needed to prevent sticking. Using fork, poke
entire surface of round 20 to 25 times.
Using paper towels, carefully wipe out skillet, leaving thin film of
oil on bottom and sides. Mist top of dough with water. Place dough
moistened side down in skillet, then mist top of dough with water.
Cover and cook until flatbread is lightly puffed and bottom is spotty
brown, 2 to 4 minutes. Flip flatbread, cover, and continue to cook
until spotty brown on second side, 2 to 4 minutes. (If large air
pockets form, gently poke with fork to deflate.)
Brush 1 side of flatbread with about 1 teaspoon melted butter and
sprinkle with sea salt. Serve immediately or transfer to ovensafe
plate, cover loosely with aluminum foil, and keep warm in oven.
Repeat with remaining dough balls, melted butter, and sea salt. Serve.
Source:
"Bread Illustrated"
S(ISBN):
"978-1-940352-60-2"
Yield:
"4 9-inch flatbreads"
Start to Finish Time:
"3:30"
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Per Serving (excluding unknown items): 506 Calories; 13g Fat (24.0%
calories from fat); 14g Protein; 81g Carbohydrate; 2g Dietary Fiber;
14mg Cholesterol; 812mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.