Makes 18 flatbreads
Credit: Cooking Light Magazine
Alright, to be honest, I hate making the same recipes twice. I love the feeling of trying new things and making mistakes and experimenting. But this is one staple recipe that I will definitely be making again… and again. Admittedly, it is a bit of a hassle to have to start this recipe basically a full day in advance in order to let it sit for 8 hours and then overnight, but besides that need for a bit of planning ahead, this recipe is just unbeatable.
These are so chewy and golden brown and have a nice grilled taste to them but they’re also a little sweet and they’re so perfect for sandwiches or tacos or dipping in hummus or just naked… I could go on. You could make a huge batch of these and leave them in the fridge to reheat whenever you’re hungry, or freeze them for stopping hunger months in advance… heck, you could just throw out crumbly, nutrient-less. flavorless sliced bread completely and befriend these instead.
Don’t be intimidated by these. I was. But even with a mistake here and there, they came out perfectly, and very pretty. When it comes to the temperatures of the water and the milk in the ingredients, don’t sweat it. I don’t have an instant-read thermometer, so I just go by feel. Warm is warm; whatever.
~2 cups lukewarm water (about 100°), divided
~1 teaspoon active dry yeast
~1 cup warm whole milk, (100°) (I used buttermilk because that’s what I had).
~1 pound plus 11 oz. unbleached all-purpose flour (about 6 cups), divided
~2 teaspoons coarse sea salt
~2 teaspoons olive oil
Combine 1/2 cup water and yeast in a medium bowl. Pour warm milk and remaining 1 1/2 cups water into a large bowl. Stir in yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture, stirring in one direction until smooth. Add salt. Stir in remaining flour, 1/2 cup at a time, until dough is too stiff to stir but still soft. Place dough on a lightly floured surface. Knead 5 minutes or until soft and smooth, dusting with flour as needed. Place in a large bowl coated with 2 teaspoons olive oil; cover with plastic wrap. Let rise in a cool place 8 hours. Punch dough down. Cover; refrigerate overnight.
Divide dough in half on a lightly floured surface; cover one half with a damp cloth. Divide remaining half into 9 (5 1/3-ounce) pieces; shape each into a ball. Repeat with remaining dough half. Let stand 20 minutes.
Place 1 or 2 griddles or cast-iron skillets on grill; heat to medium.I used a cast-iron grill pan instead, which I prefer, as it makes nice grill marks.
Shape each dough ball into a 9- x 7-inch oval; layer between parchment paper coated with cooking spray. Cook breads on griddle coated with cooking spray 2 minutes or until golden, turning once.