Fireside Flatbreads with Olive Oil
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Fireside Flatbreads with Olive Oil | The Elliott Homestead (.com)
Today, I want to invite you to try a recipe that I go back to time and time again - fireside flatbreads with olive oil. This is all purpose flatbread dough that I often lean on for a quick bread. Sometimes (shh, don't tell) I don't even take the time to let it rise. Instead, I just mix the dough together and instantly roll out flatbreads.Sometimes a girl gets desperate in ways that only bread will cure.I hope you enjoy the recipe and top it with wonderful goodness!
Fireside Flatbreads with Olive Oil
Think of this flatbread as a baseline - almost any toppings you desire can be added. This one in particular is wonderful cooked over coals, completely drenched in Bona Furtuna olive oil, and sprinkled with Cacio e Pepe Seasoning. For the flatbreads¾ cup whole milk2 tablespoons Bona Furtuna olive oil2 teaspoons instant yeast2 teaspoons honey or dehydrated whole cane sugar½ cup plain yogurt1 egg560 grams all purpose einkorn flour (or flour of choice)1 teaspoon salt1 teaspoon baking powder
Combine the milk, olive oil, yeast, and honey together in a bowl. Let sit for 15 minutes until bubbly and frothy.
Add in the yogurt, egg, flour, salt, and baking powder. Stir with a wooden spoon to combine. Transfer the dough to a floured work surface and knead for 1-2 minutes, until the dough is smooth.
Move the dough to an oiled bowl, cover with plastic wrap, and set aside in a warm location for 1-2 hours.
While the dough is rising, peel and slice the onions into thin strips. Cook the onion in the butter over medium heat until they’re dark and softened.
When you’re ready to eat, divide the dough evenly into 12 pieces. Use a floured work surface to roll the pieces into a small circle (about 10” in diameter).
Cook the breads, one at a time, in a dry cast iron skillet over medium-high heat or over a fire. They will cook in only 1 minute per side. Use tongs to flip them over.
As the breads finish, rub a fresh clove of garlic over the top before drizzling with olive oil and sprinkling with seasonings of salts of your choice.
