Wednesday, June 08, 2005

Parmesan Skillet Flatbreads

Parmesan Skillet Flatbreads (Adapted from Eating Well)

1 cup lukewarm water
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 1/2 to 2 cups all-purpose flour
1 cup whole-wheat flour
3/4 cup finely shredded fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt

In a large bowl, whisk together water, 1 tablespoon oil, yeast and sugar. Let sit for about 5 minutes.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt. Stir into the yeast mixture. Add just enough of the remaining 1/2 cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface if needed.

Coat a large bowl with the remaining 1 teaspoon oil. Add the dough and turn to coat with oil. Cover bowl with plastic wrap and set in a warm place until doubled in size, about 60-90 minutes.

Punch down the dough and divide into 6 equal balls and lightly dust with flour.

Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 6-7" around. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through. This should only take about 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough. If the bottoms start to burn before they are fully cooked, be sure to reduce the heat slightly. Stack the cooked flatbreads on top of each other and cover with a clean towel until serving.

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