Flatbread Dough
Flatbread Dough recipe
Cooking Light, July 2008
I wanted to make this recipe to go with the skillet chicken souvlaki. I wanted a flat bread to wrap the sandwiches in instead of regular pita bread which usually falls apart. So, I divided the dough into four instead of two.
I don’t think I put enough salt in the dough. It was a little on the bland side. Make sure you put the salt in or maybe add just a little more.
The dough was easy to make and didn’t take too long to proof. I rolled them out into about 10″ rounds so they would be large enough for the sandwiches. I have a baking stone, so I didn’t use a baking sheet. I didn’t cook them until crisp since I wanted them to be pliable. They didn’t brown, so don’t expect them too. I wound up cooking the first batch the allotted time in the recipe and it didn’t brown. I covered them with a clean tea towel when they came out so they would soften up.
They were pretty good and worked really well for the souvlaki. If you make them full sized, they would really good for a flatbread pizza or even a flatbread appetizer thing. Being as it was easy and didn’t take too long to prep and cook, I will probably keep these in mind when I make gyros, the souvlaki or even the pita salad.
Measuring cups and spoons
Knife
Whisk
Large bowl
Baking sheet
Flatbread Dough
Ingredients
- 2 ¼ cups all-purpose flour, divided (about 10 ounces)
- Dash of sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 6 tablespoons warm water (100° to 110°)
- ½ cup warm water (100° to 110°)
- ½ teaspoon salt
- Cooking spray
Instructions
- Lightly spoon flour into dry measuring cups; level with a knife.
- Dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 87Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 89mgCarbohydrates 18gFiber 1gSugar 0gProtein 3g
