Daring Bakers: Laying low (ok, I mean flatbread)

This month’s challenge was crackers and flatbreads, and I had a great sesame cracker recipe to make. Until I realized I couldn’t find my sesame seeds–so flatbread it is! Hey, flatbreads go well with soup too, and it’s certainly soup weather. Or at least every other day it’s soup weather; around here it’s been alternating between sleeting and 60s with alarming regularity.
Normally, I point to the challenge poster’s blog for recipes, but I couldn’t find it on Sarah’s blog this month so here it is:

Herbed Flatbread
Servings: About 16 pieces

Ingredients:
1 cup (240 ml) warm water (about 110°F/43°C)
1 teaspoon (5 ml) (2 ¾ gm) active dry yeast
3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling
3 tablespoons (45 ml) of extra virgin olive oil
coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water for egg wash
sea salt, for sprinkling
1/4 cup (¼ oz) fresh rosemary or thyme

Directions:
Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms.
Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.
Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4″x10″ (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.
Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Actually, I thirded (is that a word?) this recipe since I didn’t quite believe the promises about long-term storage possibilities.

Blog checking lines: Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

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One Response to Daring Bakers: Laying low (ok, I mean flatbread)

  1. jenny_giezendanner says:

    Hey Esther, What did you think of how it turned out? Would this recipe keep well? And would you want it to?

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