This flat bread was nice and soft, great for dipping in anything, and had great flavor inside and out. It's not difficult to make and the results are great! You can do this stove-top or on a grill (but keep your eye on them at all times). And you can choose whatever stuffing you want to put in the middle--herbs, meats, etc. However don't over-stuff them, because optimally you don't want the inside contents leaking out onto your grill/grittle.
Yield: 4 medium/large stuffed flat breads
Ingredients:
For dough:
5-6 cups all-purpose flour
1/2 cup olive oil
1 Tsp honey
2 Tsp instant yeast
2 1/2 Tsp salt
3/4 cup yogurt, plain
Additional olive oil for brushing
For mushroom stuffing:
8oz package of mushrooms (of your choice)
1 Tbsp butter
1 Tbsp fresh scallions, sliced
Directions:
1) In a medium bowl, mix 2 cups of water, honey and yeast. Let sit for about 10 minutes. Then add salt, yogurt, and 1 Tbsp oil, and stir together.
2) Add flour to wet mixture starting with 2 cups, and gradually adding more until the dough becomes stiff.
3) Transfer dough to lightly floured surface and knead until smooth and silky, about 5 minutes. Dough should still be a little sticky.
4) Place dough in a lightly greased medium-large bowl and cover with plastic wrap. Let rest in a warm area about 2 hours, or until doubled.
5) Now prepare the mushroom filling (you can do what you want! But this is what I did for my recipe): rinse mushrooms under water and wipe dry. Cut off the hard tip of the stem and slice them lengthwise. Then melt about 1 Tbsp butter in a skillet until the foam dissipates. Then drop the mushrooms into the skillet and add chives and salt and pepper to taste. The mushrooms will absorb the liquid first, then they will release it. Sautee for 1-2 minutes after this. Then set aside to cool.
6) Divide dough into 4 equal portions and chill for about 20 minutes in the refrigerator. Next, on a lightly floured surface, roll out each portion into a rough circle/oval, about 8 inches in diameter (you may need additional flour to make sure your rolling pin and dough don't stick to each other--but only add as much as you need! Not more!).
7) Brush top of each flattened round with olive oil, and add the stuffing of your choice (again, here I did sauteed mushrooms and herbs) to the center of each round. Then, fold the edges of the dough onto each other in the center to cover your stuffing--press and seal (with your hands or the rolling pin) so that your stuffing is no longer visible and tucked into your dough. Now you should have a stuffed round that you have made flat.
8) Heat up a medium/large skillet over medium heat on your stove top (you can also do these on the grill). Brush both sides of the stuffed dough rounds with olive oil. Then place one round at a time on your skillet. Once the bread begins to puff/bubble/brown, it's time to flip it over (about 2min) to the other side. After you have grilled the flat bread on both sides, transfer to cooling rack and sprinkle with salt.
NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
Ingredients:
For dough:
5-6 cups all-purpose flour
1/2 cup olive oil
1 Tsp honey
2 Tsp instant yeast
2 1/2 Tsp salt
3/4 cup yogurt, plain
Additional olive oil for brushing
For mushroom stuffing:
8oz package of mushrooms (of your choice)
1 Tbsp butter
1 Tbsp fresh scallions, sliced
Directions:
1) In a medium bowl, mix 2 cups of water, honey and yeast. Let sit for about 10 minutes. Then add salt, yogurt, and 1 Tbsp oil, and stir together.
2) Add flour to wet mixture starting with 2 cups, and gradually adding more until the dough becomes stiff.
3) Transfer dough to lightly floured surface and knead until smooth and silky, about 5 minutes. Dough should still be a little sticky.
4) Place dough in a lightly greased medium-large bowl and cover with plastic wrap. Let rest in a warm area about 2 hours, or until doubled.
5) Now prepare the mushroom filling (you can do what you want! But this is what I did for my recipe): rinse mushrooms under water and wipe dry. Cut off the hard tip of the stem and slice them lengthwise. Then melt about 1 Tbsp butter in a skillet until the foam dissipates. Then drop the mushrooms into the skillet and add chives and salt and pepper to taste. The mushrooms will absorb the liquid first, then they will release it. Sautee for 1-2 minutes after this. Then set aside to cool.
6) Divide dough into 4 equal portions and chill for about 20 minutes in the refrigerator. Next, on a lightly floured surface, roll out each portion into a rough circle/oval, about 8 inches in diameter (you may need additional flour to make sure your rolling pin and dough don't stick to each other--but only add as much as you need! Not more!).
7) Brush top of each flattened round with olive oil, and add the stuffing of your choice (again, here I did sauteed mushrooms and herbs) to the center of each round. Then, fold the edges of the dough onto each other in the center to cover your stuffing--press and seal (with your hands or the rolling pin) so that your stuffing is no longer visible and tucked into your dough. Now you should have a stuffed round that you have made flat.
8) Heat up a medium/large skillet over medium heat on your stove top (you can also do these on the grill). Brush both sides of the stuffed dough rounds with olive oil. Then place one round at a time on your skillet. Once the bread begins to puff/bubble/brown, it's time to flip it over (about 2min) to the other side. After you have grilled the flat bread on both sides, transfer to cooling rack and sprinkle with salt.
NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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