Bread Baking: Sesame and Flax Flatbreads

Bread Baking: Sesame and Flax Flatbreads takes roughly 1 hour and 30 minutes from beginning to end. This side dish has 164 calories, 6g of protein, and 6g of fat per serving. This recipe serves 8 and costs 40 cents per serving. This recipe is liked by 40 foodies and cooks. Head to the store and pick up salt, olive oil, water, and a few other things to make it today. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Serious Eats. Overall, this recipe earns a spectacular spoonacular score of 83%. Bread Baking: Rye with Caraway and Flax, Bread Baking: Fast and Slow Sesame White Bread, and Flax-rosemary Flatbreads With Smoked Sea Salt are very similar to this recipe.

Servings: 8

 

Ingredients:

9 ounces (about 1 2/3 cups) bread flour

1/4 cup (1 ounce) flax meal

2 teaspoons instant yeast

1 tablespoon olive oil (plus more for drizzling)

1 teaspoon salt

1/4 cup (1 1/4 ounce) sesame seeds

3/4 cup cool water

Equipment:

food processor

bowl

plastic wrap

frying pan

kitchen towels

Cooking instruction summary:

Procedures 1 Put the flour, yeast, salt, flax meal, sesame seeds, and olive oil in the bowl of your food processor fitted with the dough blade. Pulse several times until all the ingredients are evenly distributed. 2 With the food processor running, add the water in a slow stream, as fast as the flour can absorb it. Continue processing until the dough is smooth, or relatively so. It will be bumpy from the additions, but the dough itself should be smooth and tacky rather than sticky, and it should be elastic. 3 Form the dough into a ball, drizzle it with a bit of olive oil to coat the surface, and put the dough into a bowl. cover the bowl with plastic wrap and set aside until doubled, about 45 minutes. 4 Flour your work surface lightly. Remove the dough from the bowl and knead it briefly, then divide it into 8 pieces. Form each piece into a ball, then flatten the ball into a disk shape. 5 Heat a heavy pan - case iron is ideal - on medium heat. Roll your first disk to about 6 inches in diameter. Place it in the pan and cook on the first side until it begins to brown on the bottom and it begins to bubble and puff, about 1-2 minutes. 6 Turn the flatbread over and cook on the second side for another 30-60 seconds until it browns a bit on the second side. It's fine it it's spotty from cooking on the "bubbles." Sometimes you'll have a lot of smaller bubbles, and sometimes the bubbles will combine and the whole flatbread will puff like a balloon. 7 As each flatbread is done, stack them and cover them with a clean kitchen towel to keep them warm as you cook the rest. Serve warm, or cool them and serve at room temperature.

 

Step by step:


1. Put the flour, yeast, salt, flax meal, sesame seeds, and olive oil in the bowl of your food processor fitted with the dough blade. Pulse several times until all the ingredients are evenly distributed.

2. With the food processor running, add the water in a slow stream, as fast as the flour can absorb it. Continue processing until the dough is smooth, or relatively so. It will be bumpy from the additions, but the dough itself should be smooth and tacky rather than sticky, and it should be elastic.

3. Form the dough into a ball, drizzle it with a bit of olive oil to coat the surface, and put the dough into a bowl. cover the bowl with plastic wrap and set aside until doubled, about 45 minutes.

4. Flour your work surface lightly.

5. Remove the dough from the bowl and knead it briefly, then divide it into 8 pieces. Form each piece into a ball, then flatten the ball into a disk shape.

6. Heat a heavy pan - case iron is ideal - on medium heat.

7. Roll your first disk to about 6 inches in diameter.

8. Place it in the pan and cook on the first side until it begins to brown on the bottom and it begins to bubble and puff, about 1-2 minutes.

9. Turn the flatbread over and cook on the second side for another 30-60 seconds until it browns a bit on the second side. It's fine it it's spotty from cooking on the "bubbles." Sometimes you'll have a lot of smaller bubbles, and sometimes the bubbles will combine and the whole flatbread will puff like a balloon.

10. As each flatbread is done, stack them and cover them with a clean kitchen towel to keep them warm as you cook the rest.

11. Serve warm, or cool them and serve at room temperature.


Nutrition Information:

Quickview
163k Calories
5g Protein
6g Total Fat
22g Carbs
21% Health Score
Limit These
Calories
163k
8%

Fat
6g
9%

  Saturated Fat
0.77g
5%

Carbohydrates
22g
7%

  Sugar
0.15g
0%

Cholesterol
0.0mg
0%

Sodium
295mg
13%

Get Enough Of These
Protein
5g
12%

Vitamin B1
0.44mg
30%

Folate
86µg
22%

Manganese
0.41mg
21%

Selenium
13µg
19%

Copper
0.29mg
14%

Fiber
2g
12%

Phosphorus
94mg
10%

Magnesium
37mg
9%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
9%

Iron
1mg
6%

Zinc
0.96mg
6%

Calcium
57mg
6%

Vitamin B5
0.56mg
6%

Vitamin B6
0.11mg
5%

Potassium
104mg
3%

Vitamin E
0.38mg
3%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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