Heat a frying pan or griddle over medium-high heat. Lay another sheet of parchment paper over the circles and continue with the remaining 4 balls of dough (laying them on the top sheet of paper). Place the flattened dough on the prepared baking sheet and repeat with 3 more balls of dough (it's okay if the flattened circles slightly overlap each other). Use a rolling pin to roll the dough out into a 5 to 6-inch circle-ish shape. Take one ball and use your fingers to flatten it into a circle. Make sure your surface is still well-floured. Line a baking sheet with parchment paper. Divide the four balls in half, creating 8 small balls of dough. Divide each of those balls in half and roll them into balls. Divide the dough in half and roll both halves into balls. Transfer the ball of dough to a floured surface. If it sticks to your finger when you touch it, add more flour by the tablespoon until you can touch the dough without it sticking to your finger. If the dough should be soft, pliable, but not sticky. The dough is then mixed until a ball forms. Once the dry ingredients are quickly pulsed together, water, non-dairy milk, and olive oil. The dough is started with 2 cups of unbleached all-purpose flour, a tablespoon of baking powder, and a teaspoon of salt. A stand-mixer could also be used, as well as just a bowl and your hands. I made my dough very quickly in the food processor, fitted with the dough blade. And guess what? This yeast-free flatbread is way easier than pizza dough! It took me a couple of batches, but just like pizza dough, once you get the hang of it, it's super easy. I got home, looked up several recipes online and once I got the gist of what this endeavor would entail, I got to work. Finding only tortillas and non-vegan naan, I left feeling frustrated-yet-determined. I wandered around Whole Foods looking for flatbread with no luck. I needed thin-yet-pillowy, light-yet-doughy, simply-flavored-yet-delectable flatbread in my mouth. Recently, though, I had an intense craving. But when it comes to flatbread, even though it requires no yeast (and thus, no rising time) and no baking, my brain decided it was a job far too complex for the likes of me. I have no problem making pizza dough which, once you get the hang of it, is an extremely simple task. I have a confession: Until now, even though my heart beats faster at the mere mention of flatbread, I've been afraid to make it myself.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |