With the kneading attachment, combine at low speed until ingredients mix well, but remember to keep the starter dough slightly sticky. The dough should continue to look spongy and sticky. Stir, and second addition of flour in small increments string in between each addition. Once the dough is spongey and full of foam and bubbles, add 2 Tablespoons olive oil, and the salt. Your baking instincts will tell you to add additional flour- but resist the urge. The mixture will resemble wet like a slurry, and nothing like you would expect to begin a bread dough. Wait for the mixture to create air bubbles and form a loose looking foamy starter sponge. Whisk together with a hand whisk and let stand 15 to 20 minutes. Place the yeast into the work bowl of your stand mixer and add 1 cup warm water. Unlike making any other bread type products– if you begin with a damp and sticky sponge and progress slowly adding flour, you will have beautiful results.ġ (.25 ounce) package rapid-acting dry yeastġ 1/2 cups all-purpose flour, plus more as neededġ additional teaspoon olive oil, divided or good quality cooking oil spray Regardless of how you make it - the key to making delicious flatbreads is keeping the dough wet, soft, and spongy throughout the mixing and kneading process. I can’t decide if I like it made better in my cast iron pan on the stovetop, or my pizza stone baked in the oven, or my outdoor grill, which gives significant additional flavor. Just about every country has a type of prized flatbread recipe. I love making fresh Flatbread, from Fry Bread, Naan, and Pitas.
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