GARLIC HERB FLATBREAD

PRINT FRIENDLY VERSION

Prep time

1 hour 30 mins

Cook time

30 mins

Total time

2 hours

1-Bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.

Author: Minimalist Baker

Recipe type: Snack, Bread

Cuisine: Vegan

Serves: 6

Ingredients

·         1 packet (2 1/4 tsp) active dry yeast

·         2 cloves garlic, minced (1 Tbsp or 6 g)

·         1 Tbsp (3 g) minced herbs (rosemary and thyme)

·         3/4 tsp sea salt

·         1/2 tsp organic cane sugar

·         1 1/4 cups (170 g) Bob’s Red Mill Unbleached All Purpose Flour

·         3/4 cup (90 g) Bob’s Red Mill Spelt Flour (or sub more all purpose)

·         1 Tbsp (15 ml) olive oil, plus more for coating bowl

·         3/4 cup (180 ml) warm water*

Instructions

1.       To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all purpose flour, and spelt flour, and whisk.

2.       Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.

3.       Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.

4.       Wipe out mixing bowl and add a bit of oil - 1 tsp. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.

5.       Once doubled in size (see photo), cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.

6.       In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).

7.       One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).

8.       Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.

9.       Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

Notes

*Temperature of water should be about 110 degrees F, or the temperature of bath water. It shouldn't be too hot to the touch (or it can kill the yeast), or too cool (or it won't activate the yeast).
*Recipe loosely adapted from Food Network.