Food recipes
Jacques Pepin's Flatbread
Jacques Pepin's Flatbread Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, olive, salad or cooki...
Jacques Pepin's Flatbread
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says.
The dough will indeed be very wet, gooey, sticky.
Stir in any optional ingredients.
Heat a non-stick 10" skillet over medium to medium-high heat.
Pour about a tablespoon of olive oil into the pan and then pour in the dough.
Spread into one flat layer with a spoon or spatula.
(A little oil on the spoon or spatula helps keep the dough from sticking to it.)
Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread.
Cover the pan with a lid and cook 8-10 minutes.
Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning.
You want good color, but not charcoal!
Adjust the temperature accordingly.
After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
It tastes best if eaten while warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says.
The dough will indeed be very wet, gooey, sticky.
Stir in any optional ingredients.
Heat a non-stick 10" skillet over medium to medium-high heat.
Pour about a tablespoon of olive oil into the pan and then pour in the dough.
Spread into one flat layer with a spoon or spatula.
(A little oil on the spoon or spatula helps keep the dough from sticking to it.)
Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread.
Cover the pan with a lid and cook 8-10 minutes.
Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning.
You want good color, but not charcoal!
Adjust the temperature accordingly.
After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
It tastes best if eaten while warm.