Feb. 28th, 2013 at 2:03 PM
Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!
This was a fairly simple Challenge. The hard part was making time to do it with everything else that's been going on here. So I did the crispy flatbreads and tweaked the herbs that were in the original recipe.
As you can see, we paired them with scrambled eggs and homemade hickory smoked roasted cinnamon cured bacon. Yes, we had breakfast for dinner. Doesn't everyone?
The ingredients are fairly straight forward- flour, yeast, oil, water, sugar, salt. And whatever seasonings/flavorings you desire.
First, you put the warm water in a bowl and sprinkle the yeast over it. My yeast decided to take its good ol' sweet time blooming, so I had to wait an extra 5 minutes. It was cold from being in the fridge, so needed to wake up, I guess.
To the yeast mixture, you add the flour, sugar, olive oil and salt. Because all I had was fine grain salt, I used half of what the recipe called for.
Mix everything thoroughly until it forms a loose dough. I had to add another tablespoon of water, since it was so dry, that it wasn't sticking together. I blame the weather.
Once you have a dough, you turn it out onto a lightly floured surface and knead the crap out of it until it's smooth and not sticky. I ended up adding almost 3/4 cup more of flour to get rid of the stickiness. I also sprinkled a bit of my herb seasoning and kneaded that in as well.
Place the dough into a lightly oiled bowl- I used the same bowl I mixed it in- and roll the ball around until it's coated in oil. Then you cover with plastic wrap and place in a warm location until it's doubled in size. For most people, that would be a stove. For me, right now it's in front of my fish tank, as it's really warm in there while I treat a case of Ich.}:(
Once the dough has doubled, turn it out on a lightly floured surface again. Then you chop it into 16 more or less equal pieces.
Place all but one piece back in the bowl and cover it. I rolled the pieces into balls, lightly coated with flour so they wouldn't stick together and would be easy to grab as I rolled them out.
Roll the piece of dough out thin,about 4" by 10" if you can. Mine ended up really irregularly shaped. In a small bowl, whisk a bit of water with an egg. Then you brush the egg wash over the rolled out dough.
Now here's where I went a bit different. The original recipe says to use fresh rosemary or thyme. Instead, I used a tasty Tuscan Blend of seasoning. Sprinkle liberally over the dough. Do the same with the salt.
Rinse, repeat with each piece of dough.
Each piece was then placed on a baking stone and into the oven they go. Let me tell you, they smelled divine as they backed. When I turned the stones halfway through baking, Mark wandered into the kitchen, looking for a freshly baked crispy flatbread. He was disappointed when I told him I only turned the stone around.}:P
They were absolutely delicious. Thanks Sarah!
THE RECIPES (PDF file)