Today, I bring you an assortment of flatbreads!
Back home this holiday season, my family decided to go all out cooking wise (which really isn’t a new thing for us) and feast. In addition, to a myriad of appetizers and Eastern European dishes (which I will blog about in the coming weeks), we decided to make a favorite – flatbreads. My dad has made a couple over the past few months and has been slightly disappointed with the flatbread itself — not as thin and crispy as he would like. And he’s been searching for a really good recipe ever since… one he kept saying, similar to that of the D.C. restaurant, Seasons 52.
And being the amazing daughter I am, with a little Google searching, I found said Seasons 52 flatbread recipe! I gotta say, this is a great simple flatbread recipe – it uses whole wheat flour and had great flavor. We tried to get them super thin and baked them both on a sheet pan and a pizza stone to varying crispiness. I would say it was a success!
Now the best part of flatbreads are the toppings and we made a couple of variations. We had mushroom with sausage, mozzarella and tomato and brie, apple and caramelized onion. Add a little arugula to each and a blend of cheeses (fontina, mozzarella, and gruyere work well) and you’ve got a hit!
It was a little bit of a messy afternoon rolling out dough, spreading with toppings and baking them off as I prepared the next round…. Flour everywhere and a multitude of dishes with all my ingredients lined up! I felt very much like an Italian grandmother I must say!
And the best part is definitely digging into each flatbread as they come straight out of the oven piping hot and gooey with cheese! Perfection!
- 1 cup water, warm to touch (110°F to 115°F)
- 1 teaspoon brown sugar
- ¼ teaspoon active dry yeast
- 1½ tablespoon extra virgin olive oil
- 1 cup all purpose flour
- 1½ cup wheat flour
- 1 tablespoon salt
- ½ teaspoon pepper
- Mix warm water, yeast and sugar in a one-cup measure. Set aside until yeast is active and bubbles appear (about 5 minutes). Stir in oil.
- Combine flour, salt and pepper in another large bowl. Make a well in center. Stir in yeast mixture with wooden spoon. Stir to combine. Work dough with hands on a floured board, knead until smooth for 8-10 minutes, adding light amount of flour as necessary to keep dough from sticking to the board and your hands.
- Transfer dough to a lightly oiled bowl. Cover and set aside in a draft-free warm place for one hour. Once doubled in size, punch dough down and cut into four equal pieces. Knead each dough piece into a tight ball on a floured board for one minute. Set on an oiled tray and refrigerate covered for 20 minutes or longer.
- Adjust oven rack to lowest position. Place baking stone on lowest rack and warm to 500°F.
- Flatten each dough ball into a six-inch disk then roll out on a lightly floured surface to desired thickness.
- Transfer dough to a lightly floured wood pizza paddle. Brush with extra virgin olive oil or roasted garlic paste. Lightly top the flatbread with herbs, veggies, cheese, etc. (less is more!)
- Carefully slide dough off paddle onto stone. Bake until crispy golden brown (about 4 minutes). Remove flatbread from stone with paddle. Cut and enjoy.