(Infinitely adaptable) Flatbreads
Flour, water, salt, a little time and heat. This is all you need to make delicious flatbreads that will not only be a great accompaniment to soups, stews, and spreads, but will also be a great foundation for sweet and savory sandwiches. This recipe works well with a variety of flours and is a great way to experiment with the different flavors and textures of Janie's Mill flours.
Recipe and photo by Esther Seha. Esther is a Chicago based activist educator and artistic baker. Find her on Instagram @baker.maker.shaker and at www.cakeandconversation.com .
- 2 cups (260g) Janie’s Mill All-Purpose Flour (for flour alternatives see note below)
- 1 teaspoon salt
- 2/3 cup (160ml) warm water
- medium skillet or griddle
- In a mixing bowl, combine flour and salt. Add the warm water and mix the dough with a spatula or spoon until the ingredients come together.
- Using your hands, knead dough until it is soft and smooth, about 2 minutes.
- Place the dough in the bowl, cover with a towel, and let rest for 30 minutes.
- Heat skillet or griddle to medium-high heat.
- Divide dough into 8 pieces and roll out each piece to a circle, about 1/8” thick. Avoid using flour to roll out your dough as it will make the flatbreads dry. If needed, lightly oil your work surface to prevent the dough from sticking to the surface. While using a rolling pin works fine, you can also shape the dough with your hands.
- Cook the flatbreads for about 30-60 seconds or until golden brown dots start to form on the bottom. Flip and continue to cook until brown and spotted on both sides. Keep the cooked breads warm by wrapping them in a towel. The flatbreads reheat well in the oven or toaster or can be transformed into crackers.
- To make a richer dough, you can add a tablespoon of fat. Olive oil, melted butter or ghee work well. Simply add these ingredients along with the water and follow the rest of the recipe.
- There is no one perfect flatbread. Enjoy finding your own flatbread technique and style!
Theme and Variations
Here are a few points of inspiration and adaptation:
- While All-Purpose Flour is a guarantor of flatbreads success, you shouldn’t miss out on making flatbreads with Black Emmer, Einkorn or Spelt Flour. These flours are milled from ancient wheat varieties and burst with flavor and nutrition. Use the same amount as you would All-Purpose Flour. If necessary, add a little more liquid.
- Experiment with what you have in your flour pantry. Swap out some of the All-Purpose Flour for rye or cornmeal or whatever you have on hand. This is a great way to get to know your flours and enjoy delicious flatbreads while you learn.
- If you want to make flatbreads with a less neutral flavor profile, try adding chopped herbs or ground spices to your dough. Thyme, rosemary, ground pepper, cumin or coriander are a great way to start.
Posted on May 24 2022