Skillet Flatbread From King Arthur Flour Recipes

SKILLET FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
• Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
• Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
• Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.
• In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.
• NOTES:.
• Rye variation: Replace 1 cup of the all-purpose flour with 1 cup Rye Flour and 2 teaspoons Deli Rye Flavor. All other ingredients remain the same. Serve with cream cheese, chives, tomato, thinly sliced onion and capers.
• Pizza bread version: Add 2 teaspoons Pizza Dough Flavor and 2 teaspoons dried Italian herbs or Pizza Seasoning to the flour mixture. Serve with marinara sauce for dipping.

RUSTIC OLIVE FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• DOUGH:.
• Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
• Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
• Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment.
• TOPPING:.
• Brush lightly with olive oil and sprinkle with sea salt.
• For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2" to allow for rising).
• Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
• With baker's peel transfer flatbread on its parchment to heated stone.
• Bake for 20 to 25 minutes, until golden brown.
• Remove from oven, transfer to rack to cool.
• HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.

SKILLET FLATBREAD

Steps:

• In the bowl of a food processor, combine the flour, baking powder, 1/2 teaspoon salt, and chives and process for 5 seconds to combine. Add the shortening and process until well combined, about 15 seconds. Add the milk and 2 tablespoons water. Process to bring the dough together.
• Remove from the processor and knead 1 minute to form a ball. Cover with plastic wrap and set aside for 30 minutes.
• Heat a cast-iron skillet until very hot. Divide the dough into 3 pieces and form each into a ball. On a lightly floured surface, roll out the dough in a 6 1/2-inch-diameter circle to less than 1/16 inch thick. Prick the dough with a fork, brush with the olive oil, and sprinkle with the kosher salt. Transfer the round of dough, with the oiled side down, to the hot skillet and reduce the heat to medium. Cook about 1 to 2 minutes on each side, until the surface is covered with golden to dark brown speckles. Remove the bread from the skillet and transfer to a baking sheet in a warm oven.
• Repeat the rolling and cooking process with the remaining dough. Cut the bread into wedges with a pizza wheel or sharp knife and serve.