Flatbread
Source: Restaurants & Institutions
Chef Edward Lee
Restaurant/Operation 610 Magnolia, Louisville, Ky.
Yield: 8 12-in. round loaves
All-purpose flour 4 cups
Quick-rising yeast 1 package
Sugar 2 Tbsp.
Salt 1 tsp.
Olive oil 2 Tbsp.
Warm mineral water (125F to 130F) 1 1/3 cups
Milk 1/2 cup
Beet, caraway, black sesame or curry-cocoa toppings
recipes follow
1. Mix flour, yeast, sugar, salt and olive oil in food processor; pulse 10 times. Slowly drizzle half of water into mixture and continue pulsing until the water is absorbed. With processor running, add remaining water in a steady stream until dough forms a ball and pulls away from sides of container.
2. Place dough on clean surface; knead by hand for 15 minutes. Transfer to stainless-steel bowl, cover with plastic wrap and let dough rise in warm spot until doubled, about 1 hour.
3. Remove dough from bowl and punch down; divide into 8 pieces. Let pieces stand at room temperature for 20 minutes.
4. Roll each ball of dough on a well-floured surface as thinly as possible. Brush lightly with milk. Sprinkle on beet, rosemary, caraway, black sesame or curry-cocoa topping. Bake at 375F for 8 to 10 minutes or until crisp.
5. Cool on racks. Serve on warm plates with accompaniment such as marinated olives. Loaves can be broken into shards.
Beet Topping
Medium beet 1
Peel and thinly slice beet. Dry in dehydrator for 6 hours or until completely dry. Grind beet slices in coffee grinder until a fine powder forms. Store beet powder in an airtight container.
Caraway Topping
Caraway seeds 1 Tbsp.
Place caraway seeds in a coffee grinder and grind into a fine powder.
Black Sesame Topping
Black sesame seeds 1 Tbsp.
Heat a dry small sauté pan on medium heat and add black sesame seeds. Toast, shaking pan occasionally, until seeds are aromatic, 3 to 5 minutes. Remove the pan from heat and cool. Put seeds in a coffee grinder and pulse just until ground.
Curry-Cocoa Topping
Cocoa powder 1 Tbsp.
Curry powder 1/2 tsp.
In medium bowl, combine cocoa powder and curry powder.
SESAME FLATBREAD CRACKERS
Source: Gourmet May 2000
If time is an issue, you can always buy flatbread crackers, but the store-bought kind will never compare to these homemade ones.
Active time: 1 hr Start to finish: 2 hr
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup plain yogurt
1 1/4 cups sesame seeds, toasted
2 large eggs
2 tablespoons sugar
1 tablespoon soy sauce
Make dough: Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.
3Preheat oven to 350°F.
Make glaze: Stir together eggs, sugar, and soy sauce with a fork until sugar is dissolved.
Roll out dough: Divide 1 dough quarter into 12 equal portions and form each into a 4-inch log with your hands. With a floured rolling pin, roll out each log into a 12- to 14-inch strip on a lightly floured surface. Transfer strips to 2 greased baking sheets. Brush strips with glaze and sprinkle with one fourth of remaining sesame seeds.
Bake crackers: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.
Cooks' note:
• You can make crackers 1 week ahead and keep in an airtight container at room temperature.
Serves 16.
Gourmet
May 2000 |
