Food recipes
All-Purpose Flatbreads
All-Purpose Flatbreads Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry oil, canola wheat flour, white, all-purpose, unenriched salt, table Directions: Pour the water into the bowl of...
All-Purpose Flatbreads
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Pour the water into the bowl of a stand mixer fitted with a dough hook.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
With the dough hook, mix the dough on low speed (2, on a KitchenAid mixer) for 1 minute.
Turn the speed to medium (6 on a KitchenAid mixer) and knead until it becomes cohessive, but is still very soft, about 6 minutes more.
Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm and draft-free spot until it has increased in volume about 1 1/2 times, about 1 hour.
(Alternatively, pour the water into a large bowl.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
Scrape the dough onto a lightly floured surface.
Knead it until it is a smooth but soft-not bouncy-ball, 4 to 7 minutes.
Let rise as indicated in the previous step.)
Turn the dough out onto a lightly floured work surface and cut it into 6 equal pieces.
Sprinkle with flour and lightly drape the pieces with plastic wrap.
Let stand for 30 minutes.
On a lightly floured surface, use a rolling pin to roll one piece of the dough into a thin 9-inch round.
Spray a large frying pan or pancake griddle with nonstick cooking spray and heat over medium heat until hot, 2, to 3 minutes.
Grill the rolled-out dough until blistered and lightly browned, turning once with tongs, 4 to 7 minutes total.
Transfer the grilled bread to a plate and cover with a clean kitchen towel to keep warm.
Repeat with the remaining breads
.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Pour the water into the bowl of a stand mixer fitted with a dough hook.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
With the dough hook, mix the dough on low speed (2, on a KitchenAid mixer) for 1 minute.
Turn the speed to medium (6 on a KitchenAid mixer) and knead until it becomes cohessive, but is still very soft, about 6 minutes more.
Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm and draft-free spot until it has increased in volume about 1 1/2 times, about 1 hour.
(Alternatively, pour the water into a large bowl.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
Scrape the dough onto a lightly floured surface.
Knead it until it is a smooth but soft-not bouncy-ball, 4 to 7 minutes.
Let rise as indicated in the previous step.)
Turn the dough out onto a lightly floured work surface and cut it into 6 equal pieces.
Sprinkle with flour and lightly drape the pieces with plastic wrap.
Let stand for 30 minutes.
On a lightly floured surface, use a rolling pin to roll one piece of the dough into a thin 9-inch round.
Spray a large frying pan or pancake griddle with nonstick cooking spray and heat over medium heat until hot, 2, to 3 minutes.
Grill the rolled-out dough until blistered and lightly browned, turning once with tongs, 4 to 7 minutes total.
Transfer the grilled bread to a plate and cover with a clean kitchen towel to keep warm.
Repeat with the remaining breads
.