Tuesday, April 19, 2011

Flatbread

I've had this recipe bookmarked for I don't know how long. Actually, that's a lie, I've had it bookmarked since it was published on February 15, but two months is a long time.

I went to make it shortly after I bookmarked it, but I had no bread flour.

I went to buy bread flour at the supermarket, but you can only get it in 5kg bags.

I went to the place where you bring your own containers, and tried to buy some there. They had weevils in their bread flour. I told the sales lady and she opened a new bag for me.

I took that home, but didn't have enough time for all of the rising the bread needs to do (FLATBREAD, WHY YOU NEED RISING TIME), so I left it.

I went to make it again, opened the bread flour, and it had moths. Decided never to go back to that store again.

Yesterday, was hungry, made it with regular flour. Deliciousness ensued. To think I could have avoided all that malarkey! If you eat this straight out of the oven, it will actually change your life.



FLATBREAD
Makes 9 large slices/one square sheet pan
Total time commitment: 20 minutes active, 2 hours 15 minutes resting
Recipe from The Kitchn

1 1/4 cup warm water
1 1/4 tsp yeast
1 tbsp granulated sugar
3 3/4 cups plain flour
1 1/2 tsp salt
Olive Oil

1. Dissolve sugar and yeast in warm water in a large mixing bowl. Add the plain four and salt, and mix until combined. I have decided bread is my gym-less way to massive guns, you can use a dough hook on your mixer if you are so inclined.

2. Transfer dough to a lightly floured surface and knead for a few minutes, then shape into a ball. Transfer the ball into an oiled bowl, cover, and let stand for 90 minutes. The recipe specifies to do this 'somewhere warm', Western Australia seems to have no shortage of warm at the moment.

3. HELLO. Please get your dough out of the bowl. Oil a sheet pan and put the dough on it, and spread it out to the edges. I needed a bit more kneading to get the dough to cooperate, maybe if you own a rolling pin that isn't so much of a problem. Drizzle with olive oil, and let stand for 45 minutes.

4. Preheat your oven to 200C, sprinkle the bread with salt, and bake for 20 minutes until the bottom is browned and the bread smells yummy.

5. Please eat a bit right away, it tastes lovely.

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