Home Bread-Bakers v118.n031.4
[Advanced]

3-Ingredient Flaky Flatbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 20 Aug 2018 00:33:19 -0700
v118.n031.4
* Exported from MasterCook *

                       Flatbread, 3-Ingredient Flaky

Recipe By     :Molly Baz
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Ethnic                          Hand Made
                 Posted                          Stand Mixer
                 Want to try

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  all-purpose flour -- plus
   1         tablespoon  all-purpose flour
   1           teaspoon  kosher salt
      1/2      teaspoon  baking powder
                         Olive oil -- for greasing
   1                cup  unsalted butter -- softened, divided, (2 sticks)

We show you how to make great food with just three ingredients (plus 
staples like oil, salt, and pepper). Just three ingredients get you 
more flaky layers than you can count.

Middle Eastern

ACTIVE: 50 minutes
TOTAL: 2 hours

Whisk flour, salt, and baking powder in a large bowl. Make a well in 
the center and slowly add 2/3 cup water, mixing with your hands or a 
wooden spoon, until a shaggy dough forms. Knead dough in bowl until 
smooth and elastic, about 4 minutes. Transfer dough to a clean work 
surface. Wipe out bowl and grease lightly with oil. Return dough to 
bowl, cover with a kitchen towel, and let rest 30 minutes.

Turn out dough onto a clean work surface. Using a bench scraper or 
large knife, cut into 6 equal pieces. Shape into balls, cover, and 
let rest 15 minutes more.

Grease a large cookie sheet or the underside of a rimmed baking sheet 
with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.

Place 1 piece of dough on prepared cookie sheet. Pat down to a flat 
oval with your fingertips, then smear 2 Tbsp. butter over dough. 
Press and slide dough outward with your fingertips, stretching to a 
very thin oval, about 12x10".

Starting at 1 long end, roll dough over itself to create a long tube 
about 1" wide; flatten slightly. Starting at 1 short end, roll into a 
coil like a jelly roll. Transfer to parchment-lined sheet; cover with 
a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.

Working one at a time, turn coil on its side and flatten to a disc 
with your palm. Using a rolling pin, roll into a rough oval about 
8x4". Transfer to freezer. Repeat with remaining coils and freeze 
until ready to use.

Heat 1 Tbsp. butter in a griddle or large nonstick skillet over 
medium-high. Add 2 pieces of dough, reduce heat to medium, and cook 
flatbread until bottom is golden brown with large bubbles forming 
underneath, about 3 minutes. Flip and continue to cook until second 
side is golden brown, about 1 minute more. Repeat with remaining 
dough, adding 1 Tbsp. butter before each batch.

Info: Cal 438, Fat 32g, Carb 33g, Sod 191mg, Fiber 1g, Pro 5g

S(Internet address):
   "https://www.epicurious.com/recipes/food/views/3-ingredient-flaky-flatbread";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 428 Calories; 31g Fat (65.0% 
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
83mg Cholesterol; 359mg Sodium.  Exchanges: 2 Grain(Starch); 6 Fat; 0 
Other Carbohydrates.

NOTES : 2018 - 0726