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!
At the beginning of the month, I was fully confident that I wouldn't be able to complete this challenge. Of course I wanted to – I had never made crackers or flatbread before. But it just wasn't feasible to do it in a toaster oven, and I didn't know anyone with a full sized oven. So I resigned myself to defeat and tried to think of new ways to combine chocolate, peanut butter, and oats into no bake cookies.
The flatbreads turned out great. Bread is one of my favorite things to make, and really, nothing can beat a warm piece fresh from the oven. The DB challenge basically gave us free reign to do what we wanted, but I was attracted to this simple flatbread, brushed with egg, salt, and rosemary. I have a feeling that with olive oil and oregano, this would make an awesome thin crust for a pizza. Maybe I'll have to try it out :)
Bring it on, Daring Bakers!
Rosemary Flatbread
Ingredients:
1 cup (240 ml) warm water (about 110°F/43°C)
1 teaspoon (5 ml) (2 ¾ gm) active dry yeast
3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling
3 tablespoons (45 ml) of extra virgin olive oil
coarse salt
1 teaspoon (5 ml) (5 gm) sugar
1 large egg whisked with 1 tablespoon (15 ml) water, for egg wash
sea salt, for sprinkling
1/4 cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme
Directions:
Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms.
Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.
Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4"x10" (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.
Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.
Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.
At the beginning of the month, I was fully confident that I wouldn't be able to complete this challenge. Of course I wanted to – I had never made crackers or flatbread before. But it just wasn't feasible to do it in a toaster oven, and I didn't know anyone with a full sized oven. So I resigned myself to defeat and tried to think of new ways to combine chocolate, peanut butter, and oats into no bake cookies.
On my weekend in Northern Ireland, I found out that one of my friends had an oven, and that I could use it whenever I needed! I was really excited, but at the same time, didn't want to impose. Maybe it's silly, but I hate the thought of being a burden to someone. It's something I've always dealt with, though it's gotten better with time. I'm so glad I finally convinced myself that it was okay to go (my guilt assuaged by the fact that I was sharing my baked goods with her).
Bring it on, Daring Bakers!
 | ||
| Look at that awesome bubble!! |
Rosemary Flatbread
Ingredients:
1 cup (240 ml) warm water (about 110°F/43°C)
1 teaspoon (5 ml) (2 ¾ gm) active dry yeast
3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling
3 tablespoons (45 ml) of extra virgin olive oil
coarse salt
1 teaspoon (5 ml) (5 gm) sugar
1 large egg whisked with 1 tablespoon (15 ml) water, for egg wash
sea salt, for sprinkling
1/4 cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme
Directions:
Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms.
Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.
Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4"x10" (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.
Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.
Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.
So glad you found an oven! Your Rosemary Flatbreads look fantastic and delicious :)
ReplyDeleteI think the use of the friend's oven was a good idea ;) they look yummy!
ReplyDeleteThanks guys!
ReplyDelete