Okay. Consensus is…I need a rice maker. But it does make me feel just a bit better that some of you also can’t seem to master the skill of rice-making. I think it is all about the right pan. Which I don’t have. I am yet to convince Mr. Prevention that there’s anything higher quality than what can be found at the dollar store.
No, seriously. Scary and sad, I know. But, I love the guy…that carbaholic husband of mine.
He’s a fan of all things carbohydrates. Fresh bread (or flatbread) being no exception. This recipe makes 12 flatbread which Mr. P would insist constitutes 3 servings of 4 flatbread each. Needless to say, he struggles with portion control.
And with soft, pillowy, just-out-of-the-oven flatbread, I can’t blame him. He knows what’s good 🙂
Herbed Flatbread adapted from Sunday Suppers
1 cup warm water (about 110 degrees)
1 tsp active dry yeast
3 cups all-purpose flour, plus more for surface and hands
3 Tbsp extra-virgin olive oil, plus more for bowl
1 tsp sugar
1 tsp coarse sea salt
1 large egg, whisked with 1 Tbsp water (egg wash)
sea salt, for sprinkling
2 Tbsp fresh rosemary or thyme, chopped (optional)
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees. Divide dough into 12 equal pieces; place on a lightly floured surface and roll out. Transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs (if using). Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack. Yield: 12 flatbread.
Nutrition Information (per flatbread): 133 calories; 3.5 g. fat; 6 g. cholesterol; 193 mg. sodium; 22.3 g. carbohydrate; 0 g. fiber; 3.2 g. protein
Result: These were simple, soft, and much simpler to make than naan 🙂 They were thin and airy, and can be flavored to suite any meal with the right spices. For my Indian dish, I didn’t use any herbs. For Italian, I would do rosemary, thyme, basil, and oregano, or a combination of the above. A very versatile baking success! Enjoy![/print_this]
TGIF! Happy Labor Day weekend!
I am beyond pumped about the start of college football – and hoping for some better games than the Wisconsin/UNLV game last night – *yawn*. Mr. Prevention informed me that he’s going to Trader Joe’s to get chicken so he can make his Buffalo Chicken Dip for the game.
Obviously, I expect nothing less from the man.
Question: Any interest in the upcoming college football season? What team do you root for?
I know there’s some Illini fans out there!