Food recipes
Almond Flatbread
Almond Flatbread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry water, bottled, generic nuts, almonds Dire...
Almond Flatbread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, almonds
Directions:
In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast.
Add water; mix at low speed with paddle for 2 minutes.
Add remaining whole wheat flour; mix at medium speed until blended.
Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms.
(You may not need to add all the all-purpose flour; dough should be soft but not sticky.
).
With dough hook, knead dough at medium speed for about 8 minutes or until elastic.
Form dough into ball and place in lightly oiled bowl, turning to coat.
Cover with plastic wrap; let rise in warm place until doubled in bulk.
Remove plastic; punch down dough with your fist.
Cover and let rise 30 minutes more.
Heat oven to 400 degrees F.
Divide dough into 6 pieces; form each piece into a ball.
Cover with a towel and let rest for 5 minutes.
Roll 1 piece of dough as thin as possible.
With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter.
Sprinkle with 1 tablespoon almonds, pressing them in gently.
Repeat with remaining dough to make 6 rounds.
Place rounds on baking sheets; bake for about 10 minutes or until brown in spots.
Cool on rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, almonds
Directions:
In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast.
Add water; mix at low speed with paddle for 2 minutes.
Add remaining whole wheat flour; mix at medium speed until blended.
Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms.
(You may not need to add all the all-purpose flour; dough should be soft but not sticky.
).
With dough hook, knead dough at medium speed for about 8 minutes or until elastic.
Form dough into ball and place in lightly oiled bowl, turning to coat.
Cover with plastic wrap; let rise in warm place until doubled in bulk.
Remove plastic; punch down dough with your fist.
Cover and let rise 30 minutes more.
Heat oven to 400 degrees F.
Divide dough into 6 pieces; form each piece into a ball.
Cover with a towel and let rest for 5 minutes.
Roll 1 piece of dough as thin as possible.
With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter.
Sprinkle with 1 tablespoon almonds, pressing them in gently.
Repeat with remaining dough to make 6 rounds.
Place rounds on baking sheets; bake for about 10 minutes or until brown in spots.
Cool on rack.