Thursday, January 30, 2014

Easy Wholegrain Flatbread

Oh my goodness...crisp edges...utter deliciousness

I didn't have any specific plans to save and dry herbs from the garden this year, but on a whim one cold late November afternoon, I cut a few twigs of rosemary and hung them in the kitchen.

I took a sprig of some now-dried rosemary to make this flatbread, and it was a surprising hit. My family loved it! I used the leaves from a 4-inch dried twig, chopped them up, and threw them in. I will be making this flatbread again soon, and I think you try it, too!

Last minute rosemary brought in last fall

As I poured the pancake-y batter into the pan of oil and onions, I was thinking "there is NO Way this is going to turn out." Halfway through baking I looked in and thought "wow, that looks oily." Once it was finished baking, however, the crisped edges were very promising--and once I took a bite, I was immediately sold. WOW!

What a tasty and simple bread, perfect with soup, salad, pasta, or whatever else you are eating. The onion and the rosemary gave the bread incredible flavor. I can't wait to try cornmeal, and if I can find it, chickpea flour, along with other herbs.

*note: My batter soaked for 4 hours. I used a 10 inch oven-safe skillet, and cut the oil down to a scant 3 T. I think I could have done well with even less oil.

Easy Whole Grain Flatbread
by Mark Bittman, found in this book

1 cup whole wheat flour OR cornmeal, OR chickpea flour (also called besan; sold in Middle Eastern, Indian, and health food stores)
1 t. salt
4 T. olive oil 
1/2 large onion, thinly sliced (optional)
1 T. fresh rosemary leaves (optional)

1. Put the flour into a bowl; add salt; then slowly add 1 1/2 c. water, whisking to eliminate lumps. Cover with a towel, and let sit while the oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.

2. When ready to bake, heat the oven to 450 F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you're using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it's done.) Let it rest for a couple minutes before cutting it into wedges or squares.

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