Crispy Herbed Flatbread
The recipe Crispy Herbed Flatbread can be made in around 9 hours. This recipe makes 3 servings with 857 calories, 22g of protein, and 43g of fat each. For $1.49 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is brought to you by Leites Culinaria. 21 person found this recipe to be tasty and satisfying. Head to the store and pick up whole wheat flour, fresh thyme, kosher salt, and a few other things to make it today. With a spoonacular score of 75%, this dish is good. Similar recipes are Maple Roasted Vegetable & Crispy Bacon Flatbread for the Fabulous Flatbread Challenge, Herbed Flatbread, and Herbed Flatbread.
Servings: 3
Preparation duration: 45 minutes
Cooking duration: 495 minutes
Ingredients:
2 cups bread flour
3 tablespoons chopped fresh thyme
1 tablespoon honey
3 tablespoons kosher salt
1/2 cup olive oil
1/2 cup freshly grated Parmesan
1 1/2 teaspoons salt
1/4 cup minced shallots
1 1/2 teaspoons sugar
3/4 cup plus 2 tablespoons cool water (60°F; 15°C)
1 cup whole wheat flour
Equipment:
bowl
food processor
plastic wrap
rolling pin
baking paper
pizza stone
oven
Cooking instruction summary:
Make the flatbread1. Mix together the water and honey in a small bowl.2. Place the flours, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine well. Turn on the processor and slowly stream in the water mixture. This should take about 30 seconds. Continue to mix for 1 1/2 minutes, until the dough comes together. It should be dense, stiff, and just a little tacky, like pasta dough. Wrap airtight in plastic wrap and let rest for 4 hours, or refrigerate overnight.3. Set up a pasta roller on your work surface. Using a rolling pin, pound the dough into a 1-inch-thick rectangle, the width of your pasta roller. Dust with all-purpose flour as necessary. Roll out the dough, cutting it into pieces to make it easier to handle as you move through increasingly narrow settings, until it is 1/8 inch thick. Lightly dust with flour each time you roll it through. Place on lightly dusted pieces of parchment paper, stack the parchment, wrap in plastic, and refrigerate for at least 4 hours, or overnight.4. Place a rack in the lowest position of the oven and preheat the oven to 450°F (230°C) with a pizza stone in it.Top and bake the flatbread5. Working with one sheet at a time, lay the dough out on your lightly dusted work surface. Brush evenly with a light coating of olive oil and sprinkle on a light coating of shallots. Mix together the salt, Parmesan, and thyme and sprinkle over the dough. Cut the sheet crosswise on the diagonal to make 18 triangles, 3 inches across at the bottom. Place 4 or 5 triangles at a time on the hot baking stone and bake for 5 to 7 minutes, until blistered and browned. Remove from the stone and allow to cool on a rack before serving.
Step by step:
1. Make the flatbread
2. Mix together the water and honey in a small bowl.
3. Place the flours, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine well. Turn on the processor and slowly stream in the water mixture. This should take about 30 seconds. Continue to mix for 1 1/2 minutes, until the dough comes together. It should be dense, stiff, and just a little tacky, like pasta dough. Wrap airtight in plastic wrap and let rest for 4 hours, or refrigerate overnight.
4. Set up a pasta roller on your work surface. Using a rolling pin, pound the dough into a 1-inch-thick rectangle, the width of your pasta roller. Dust with all-purpose flour as necessary.
5. Roll out the dough, cutting it into pieces to make it easier to handle as you move through increasingly narrow settings, until it is 1/8 inch thick. Lightly dust with flour each time you roll it through.
6. Place on lightly dusted pieces of parchment paper, stack the parchment, wrap in plastic, and refrigerate for at least 4 hours, or overnight.
7. Place a rack in the lowest position of the oven and preheat the oven to 450°F (230°C) with a pizza stone in it.Top and bake the flatbread
8. Working with one sheet at a time, lay the dough out on your lightly dusted work surface.
9. Brush evenly with a light coating of olive oil and sprinkle on a light coating of shallots.
10. Mix together the salt, Parmesan, and thyme and sprinkle over the dough.
11. Cut the sheet crosswise on the diagonal to make 18 triangles, 3 inches across at the bottom.
12. Place 4 or 5 triangles at a time on the hot baking stone and bake for 5 to 7 minutes, until blistered and browned.
13. Remove from the stone and allow to cool on a rack before serving.
Nutrition Information:
covered percent of daily need
