Sunday, May 08, 2005

Chilli Flatbreads

Chilli Flatbreads (Adapted from Delicious)

1 teaspoon dry yeast
1 teaspoon granulated sugar
1/4 cup warm water
1 3/4 cups all-purpose flour, plus additional if needed
2/3 cup warm water
1 long red chilli, seeds remove and finely chopped
2 teaspoons dried parsley
1/2 teaspoon salt
olive oil

In a large mixing bowl, stir together yeast, sugar, 1/4 cup water and 1/4 cup flour until combined. Cover and let stand until foamy, about 20 minutes. Stir in the 2/3 cup water.

Stir the chopped chilli, parsley and salt into the remaining flour. Add the flour to the yeast mixture and mix as much as you can with a wooden spoon. Scoop the dough onto a floured surface and knead until soft and elastic, adding additional flour if necessary to keep the dough from sticking to your hands. Place the dough in a lightly oiled bowl and cover - let proof until doubled in size, about 1-2 hours.

Preheat oven to 400.

Using a bench scraper, divide the dough into 24 pieces. Roll each piece about 1/8" thick or so - transfer each to a baking sheet coated with nonstick spray (I used 4 sheets). Lightly brush each piece of dough with olive oil and bake until golden and crisp, rotating halfway though - about 8 to 10 minutes total. You may want to bake these in two batches to make sure there is enough airflow. Remove flatbread and place on a wire rack to cool completely.

Makes 24 pieces.

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