Chewy pan-grilled flatbread
- Number of Servings: 8
Ingredients
1 package (2 1/4 teaspoons) instant yeast2 teaspoons sugar1 1/2 teaspoons kosher salt1/4 cup flour2 1/2 cups bread flour, plus more for dusting counter1 cup water, at room temperature1/4 cup Greek style plain yogurt1 tablespoon olive oil, plus more for oiling bowl
In the bowl of a stand mixer, combine yeast, sugar, salt, whole-wheat flour, and bread flour and mix with paddle attachment until blended, about 15 seconds. Add the water, yogurt, and olive oil and mix on low speed until a shaggy dough forms, about 30 seconds. Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes, adding more flour in 1-tablespoon increments if necessary for the dough to clear the sides of the bowl (the dough will stick to the bottom of the bowl). Scrape down the sides of the bowl with a rubber spatula as necessary. (This can all be mixed together by hand and then kneaded on a floured work surface for 12-15 minutes)
Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and place in a draft-free spot until the dough has doubled in bulk, about 45 minutes. (At this point the dough can be refrigerated for up to 2 days)
Turn the dough onto a lightly floured surface and sprinkle lightly with flour. Used a chef’s knife to cut the dough into eight equal portions. Roll each portion on the work surface to form a round ball. Roll each ball into a 4-inch circle, let rest for 10 minutes, then roll into a 6-inch circle.
Five to 10 minutes before cooking the flatbreads, heat a large, heavy skillet over medium-high heat until hot. Working one at a time, lift the dough circles, gently stretch about 1 inch larger, and place on the skillet (I like to hear it sizzle a bit). Cook until small bubbles appear on the surface of the dough, about 30 seconds. With tongs, flip the bread and cook until the bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer.
Transfer to wire rack and let cool about 5 minutes. Wrap the breads loosely in a clean kitchen towel and serve warm.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DDONOVAN10.
Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and place in a draft-free spot until the dough has doubled in bulk, about 45 minutes. (At this point the dough can be refrigerated for up to 2 days)
Turn the dough onto a lightly floured surface and sprinkle lightly with flour. Used a chef’s knife to cut the dough into eight equal portions. Roll each portion on the work surface to form a round ball. Roll each ball into a 4-inch circle, let rest for 10 minutes, then roll into a 6-inch circle.
Five to 10 minutes before cooking the flatbreads, heat a large, heavy skillet over medium-high heat until hot. Working one at a time, lift the dough circles, gently stretch about 1 inch larger, and place on the skillet (I like to hear it sizzle a bit). Cook until small bubbles appear on the surface of the dough, about 30 seconds. With tongs, flip the bread and cook until the bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer.
Transfer to wire rack and let cool about 5 minutes. Wrap the breads loosely in a clean kitchen towel and serve warm.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DDONOVAN10.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 2.8 g
- Cholesterol: 0.9 mg
- Sodium: 7.5 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 1.1 g
- Protein: 6.9 g
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