Garlic Flatbread

July 24, 2012 | 2 Comments

I made some garlic flatbread tonight to go with curried zucchini soup with sugar snap peas and peanut butter, and everyone thoroughly enjoyed it. Georgie ate it plain, and the rest of us used it for dipping.

I have been trying out flatbread recipes for years. This was a handwritten recipe I recently found tucked away in a cookbook. Not sure where I got it, but I have obviously made it before, liked it, and stored it away, to be discovered sometime in the future. I changed the recipe to fit what I have in my pantry. It is a really simple, wonderful, flavorful, chewy flatbread, that has a future in our household. I will use it for mini pizzas, or bread for summer grilled vegetable, or simple cheese sandwiches.

From start to finish, we were eating warm, soft, chewy flatbread in a little over an hour. Next time I will let the dough balls rest on the board a little longer, so they will have less resistance, when I am rolling them out.

Garlic Flatbread

Recipe type: Bread

Author: Jillian

Serves: 9

Ingredients

1 1/2 cups warm water
1 Tbsp beet sugar
2 tsp active dry yeast
2 tsp kosher salt
2 grinds black pepper
3 cups unbleached all purpose flour, plus 4 Tbsp for kneading
1 tsp garlic powder

Instructions

Combine water, sugar, yeast in bowl
Allow mixture to sit for 5 minutes until foamy(let’s you know your yeast is active)
Add salt, flour, garlic powder, and black pepper
Mix with dough spoon or wooden spoon, for 5 minutes, then turn out on floured wooden board
Knead with flour for 5 more minutes until tight dough ball forms
Place in well oiled, covered bowl for 50 minutes
Split into 9 balls
Roll out balls into round or oval, and let them rest covered for 10 minutes
Roll them out a little thinner than before
Place one at a time on medium hot griddle
Flip to other side after a few minutes, or first side gets some color
Transfer cooked flatbreads to plate and cover with dishtowel to keep warm
Serve warm

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Tags: beet sugar, extra virgin olive oil, flatbread, fresh ground black pepper, garlic, kosher salt, unbleached all purpose flour

Categories: MostPopular, Yeast Breads

2 Responses so far.

Angela @ Cottage Magpie says:

July 25, 2012 at 5:35 am

This looks soo good! I have been wanting to try a homemade flatbread and haven’t had the nerve. This might be what tips me over the edge!

~Angela~

Reply
- Jillian says:
  
  July 25, 2012 at 6:05 am
  
  I hope you try them Angela, they were delicious. Omit the garlic and you can use as bread for a nut butter and homemade jam sandwich. Thanks for reading and commenting!!
  
  Reply