Baking fabulous fresh flatbreads fast

By J.M. Hirsch

Fresh flatbread can be one of the simplest, most satisfying home cooked foods. It offers all the warm, chewy goodness of freshly baked bread with almost none of the effort.

It’s also an especially forgiving recipe that doesn’t require exacting measurements and is easily spiked with other flavors. But to turn out reliably good flatbread it does help to know some basics. Here’s what you need to know.

INGREDIENTS

Flour, water and a pinch of salt are about all you need for wonderful flatbread. A splash of oil, such as olive or sesame, is nice for a soft texture, but isn’t essential.

That basic formula works best with all-purpose flour. No yeast or other leaveners are needed to produce tender flatbread. This is the fastest and simplest approach.

If you’d rather use whole-wheat flour it’s best to add a bit of yeast and a little rising time. Skipping that step with whole-wheat flour produces tough, dry flatbread. White whole-wheat flour is the best choice, but any works.

Either approach is easily doctored with other flavors, such as curry powder, diced jalapenos, chili powder or black pepper. But note that wet ingredients, such as jalapenos, will require decreasing the amount of water.

MIXING

A food processor is the way to go. All of the dry ingredients are combined in the bowl. A few pulses of the processor blade are enough to mix them. Then with the processor running, drizzle in the liquid ingredients.

Once the dough forms a ball, allow the processor to continue turning for about 30 seconds. This kneads the dough and produces just enough gluten for a simple flatbread.

RISING

If you opted for all-purpose flour, skip ahead. No rising needed.

For whole-wheat flatbread, remove the dough from the processor, shaped it into a ball and place it in a lightly oiled bowl (cooking spray works nicely). Cover the bowl and let it sit in a warm place for an hour or so.

To help your yeast along, use slightly warm water. Then put the bowl of dough in your car. Seriously. A warm (not hot) car is a wonderful place to let dough rise. In winter, set the bowl over a heating vent.

ROLLING

This is the hardest part — about as hard as playing with Play-Doh.

Cut the dough into about six pieces, then use a rolling pin to roll them on a lightly floured counter out until very thin. Round is nice, but shape isn’t critical. If the dough tears, ball it up and roll it again.

COOKING

A large, dry skillet or a hot grill are the best bets. Either way, place the rolled out dough over the heat and let it cook for about a minute, or until the bottom is lightly browned and the bread starts to inflate a bit. Flip and repeat.

STORAGE

Don’t do it. Flatbread like this isn’t meant to be stored. It should be prepared just before eating.

SERVING

These breads go with just about anything. Hummus, fresh or purchased, is an obvious choice. But the flatbread also works as wraps with meatballs, chicken, sausage and grilled vegetables.

WHITE FLATBREAD

11‚Ñ2 cups all-purpose flour

1‚Ñ4 teaspoon salt

1 tablespoon olive oil

1‚Ñ2 cup water

In a food processor, combine the flour and salt. Pulse several times to mix. With the processor running, drizzle in the olive oil, then let the processor run for 10 seconds to blend.

With the processor running, drizzle in the water. Continue processing until the dough mostly comes together and forms a ball. Continue processing for another 30 seconds to knead the dough. The dough should moist, but not wet.

Transfer the dough to a lightly floured counter and shape into a ball. Divide the dough into 6 pieces, then use a rolling pin to roll each until very thin and about the size of a salad plate. Do not stack the dough, as they will stick.

Heat a grill or large, dry skillet over medium heat. One at a time, place a flatbread in the pan or on the grill. Once the bottom is lightly browned in spots (about 1 minute) and the bread begins to bubble, use tongs to flip the flatbread. Cook for about another minute. Repeat with remaining dough.

To keep the finished flatbreads warm as you cook, place them on a dinner plate and cover with a pot lid or foil.

Servings: 6 flatbreads

WHOLE-WHEAT FLATBREAD

11‚Ñ2 white whole-wheat flour (an equal blend of all-purpose flour and whole-wheat flour can be substituted)

1‚Ñ4 teaspoon salt

1 teaspoon instant yeast

1 tablespoon olive oil

1‚Ñ2 cup warm (but not hot) water

Lightly coat the inside of a medium bowl with cooking spray or oil.

In a food processor, combine the flour, salt and yeast. Pulse several times to mix. With the processor running, drizzle in the olive oil, then let the processor run for 10 seconds to blend.

With the processor running, drizzle in the water. Continue processing until the dough mostly comes together and forms a ball. Continue processing for another 30 seconds to knead the dough. The dough should moist, but not wet.

Transfer the dough to the prepared bowl, then cover tightly and set someplace warm to rise for 1 hour.

Transfer the dough to a lightly floured counter and shape into a ball. Divide the dough into 6 pieces, then use a rolling pin to roll each until very thin and about the size of a salad plate. Do not stack the dough, as they will stick.

Heat a grill or large, dry skillet over medium heat. One at a time, place a flatbread in the pan or on the grill. Once the bottom is lightly browned in spots (about 1 minute) and the bread begins to bubble, use tongs to flip the flatbread. Cook for about another minute. Repeat with remaining dough.

To keep the finished flatbreads warm as you cook, place them on a dinner plate and cover with a pot lid or foil.

Servings: 6 flatbreads