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Flatbread with Basil
This is a fairly easy flat bread that you can flavor with any herb. I used basil because I have so much of it in my garden, but you could easily substitute oregano, parsley or dill. I used fresh, but dried probably works well too. It’s a delicious, soft, slightly chewy bread with just a bit of doughiness. Served warm, it smells wonderful and pulls apart easily. Goes great with hummus.
I have come to the realization that I am probably the only person who cooks regularly, enjoys the modern conveniences of running water and electricity, but does not own a Kitchen Aid mixer. I discovered this the night I made this bread and explained to my (lady) friends that the recipe described using a Kitchen Aid mixer to mix and knead the dough, but I just used my hands. I was all proud and they looked at me like I was deprived.
I have another confession to make. My oven doesn’t work. I have been using my grill a lot this summer and eating lots of salads, and borrowing my neighbor’s oven when it’s really necessary. I have also relied on my Presto Pizzazz pizza cooker. I have not received anything from this company, so my endorsement is pure. This is a handy little cooker, especially when your oven isn’t working. I use it mainly for pizzas (it cooks them perfectly, and much quicker than a conventional oven), and I used it for this bread. It was fun to watch the bread cook as it twirled around on the cooker. My friends were impressed. But I will be buying a new oven soon.
- Flour - 6 3/4 - 7 cups
- Yeast - 1 pkg., active dry, fast-acting
- Salt - 2 1/2 tsps.
- Basil - 3 Tblsp., minced, fresh
- Olive Oil - 4 Tblsp. plus more for brushing on the dough
- Warm Water - 2 1/3 cup
- Wax or parchment paper - 12 pieces, each about 6 inches square
- Mix everything but the water together in a large bowl.
- Add the water and, if you are deprived of a Kitchen Aid Mixer, mix it in with your hands, kneading it in the bowl for abut 5 minutes, or until it begins to form a ball. If you have a Kitchen Aid mixer, use the paddle, I think.
- If it seems too wet and sticky to form a ball (as mine did), add more flour, about 1 Tblsp. at a time. I had to add a few.
- If it seems too dry to form a ball, add more water, about 1 Tblsp. at a time.
- When it forms a ball, place it on a floured surface and knead it for an additional minute or two, and then place it in a covered greased bowl (or plastic bag), and let it rise for 1 1/2 to 2 hrs, until it doubles in size.
- Turn the dough out and knead again for about 2 minutes.
- Divide into 12 equal pieces.
- For each piece, lay it out on a floured surface and form into a thin flat circle, using your hands by pressing it, or using a rolling pin (I find a floured rolling pin much easier andf faster.)
- Brush the top lightly with olive oil, and lay it, oiled side down. Brush the (new) top with oil, cover with wax paper and continue making flat bread in this fashion.
- You can grill the bread on a grill, in an oven or in a frying pan. Or, you can use your fancy Presto Pizzazz pizza cooker.
- To grill: lightly brush the grates with oil. Place the dough onto the grill and cook for about 2-3 minutes on each side, turning with a spatula, until the bread is light brown.
- To bake, place in a pre-heated 350 degree oven on a greased baking sheet, and cook for about 5-7 minutes, until both sides are nicely browned.
- I used my fancy Presto Pizzazz pizza maker, and it took about 5-10 minutes for each batch.
You can probably cook these in a lightly greased frying pan, but I have not tried this yet.
Adapted from Street Food Chicago by Mike Baruch.
