By Pat Conroy
Flatbreads
13 steps
Prep:3hCook:10min
I’m calling this a flatbread recipe but honestly it’s a very quick version of a pizza dough recipe. This will still take a couple hours to make so start it early in the day if possible.
Add your favorite fixings to this and bake until it looks delicious for a great crispy and crunchy flatbread.
This recipe is scaled to make 7 individual 8-9” flatbread pies.
Updated at: Thu, 17 Aug 2023 11:36:17 GMT
Nutrition balance score
Good
Glycemic Index
75
High
Glycemic Load
40
High
Nutrition per serving
Calories262.4 kcal (13%)
Total Fat1.2 g (2%)
Carbs52.7 g (20%)
Sugars0.2 g (0%)
Protein8.7 g (17%)
Sodium555.3 mg (28%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Sponge
The D’oh
Instructions
Mix the sponge
Step 1
1. Mix water, yeast, and flour together to make a sponge.
Step 2
2. Cover and place somewhere warm to proof till doubled in size.
Mix the D’oh!
Step 3
1. Once sponge has double place water, yeast, flour and sponge into a stand mixer fitted with a dough hook.
Step 4
2. Mix low speed for 8mins.
Step 5
3. Add salt and mix an additional 4mins at speed 2.
Step 6
4. Remove from mixer and place dough onto a very lightly dusted work surface. (Flour dusting is optional just depends on what surface you’re working on)
Step 7
5. Portion dough between 110-115g and shape dough into balls.
Step 8
6. Cover and allow to proof till doubled in size.
Step 9
7. On a floured surface roll dough into desired shape(round or rectangle) with about 1/8” thickness.
Step 10
8. Sprinkle a cutting board with cornmeal and place dough on top.
Step 11
9. Add your favorite toppings and fixings. *Optional: brush dough with a olive oil.
Step 12
10. Slide flatbread onto a pizza stone or inverted sheet pan in a preheated 500F oven and bake until it looks done. About 8-10mins but times may vary.
Step 13
11. Don’t burn your mouth and enjoy.
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