![]() If your dough is thicker, you may want to turn again, just to make sure it’s cooked all the way through, rather than just doing one turn and risk the bread becoming overly browned. You’re looking for a cooking time of about three minutes, which should be just long enough to get a few brown spots while cooking the dough through. It may take one or two to get the temperature just right. When the flat bread is first laid in the skillet, there will be a very small window of opportunity, like a tenth of a second to make a minor adjustment like nudge closed a small hole or push out an edge. Turn with a thin spatula and cook the other side for two to three minutes. Place the flat bread in the skillet and cook on the first side for about a minute. Preheat cast iron skillet or griddle over medium heat.īrush skillet or griddle lightly with oil. Let the flat bread sit on the floured counter, uncovered, for about 10 minutes, if desired, or simply form one, then cook one, then continue in this fashion. ![]() If the dough becomes resistant and it doesn’t feel like it is stretching well, just cover for a moment or two and let it relax before proceeding. Just like with pizza dough, feel free to pick up each round and let it gently stretch from the weight of the dough, turning several times. Place each ball on to a heavily floured surface and with floured hands, push the edges of the dough out with fingertips. These are easily shape by hand, just like with a pizza dough. If you’re a perfectionist, feel free to weigh the dough and divide by a scale – personally I think that each of these will be an individual piece of art – size and shape may vary, and just adds to the charm. The dough will relax and be much easier to work with. I like to use my hand as a “cage” for the dough and just roll it around on the counter until it forms something of a ball, then flatten.Īs you flatten, you’ll feel the dough resist – don’t over stretch it, it will rest now, under a damp cloth for about five minutes if the dough is at room temperature or about 20 minutes if it’s been refrigerated. Form the dough into balls, then lightly flatten. Place dough on lightly floured counter, and with a serrated knife, cut into 8 to 10 equal pieces. You don’t want to look in your fridge eight hours later to find dough has oozed out and taken over! You’ll want to check after the first hour or two in the fridge – if it’s started to rise, press it back down to the original line. Place on the counter to rise for about an hour or in the fridge for overnight or eight hours or so. Mark the container with a bit of tape or sharpie, so you’ll know when it’s doubled. Using an oiled spatula, place in an oiled container to rise. Regardless of the method you choose to make the dough, you’ll proceed as below: If the work bowl feels warm to the touch or the blade is starting to lift, I turn the dough on to a floured counter and knead a minute or two by hand to finish. I watch it carefully, each dough varies, even the same recipe. My food processor is not a large one and after a few minutes it starts to heat and struggle. Note on food processors: I use the food processor a lot for dough it’s always on my counter and I hate having to drag out the big mixer. The dough is finished as it starts to pull away from the sides and is smooth. With the motor running, add the oil and water. The dough should be pulling away from the sides – it will be a bit sticky to the touch, but should be smooth.įood Processor: Combine flour, salt and yeast, pulse. ![]() Add more flour or water if necessary, trying to keep any additions to a minimum. Change paddle out for a dough hook and mix for about 10 minutes on medium. Add the wet ingredients and mix on low speed until ingredients are all incorporated. Knead for about five to ten minutes, until the dough is smooth – it will still be slightly sticky.īy Mixer: Combine flour, yeast and salt in the work bowl, using a paddle attachment and low speed, mix together. This is a wet dough, but add more flour or water if necessary while kneading, trying to keep any additions to a minimum. Knead for about five minutes, then place a bowl over the dough and rest it – this will let some of the flour absorb the moisture and make it less sticky.Īfter the rest period, begin to knead. This will be a very sticky dough – use a bench scraper of a spatula to keep pulling the dough back up off the counter as you knead it. Working with your hand, begin the kneading process in the bowl, then turn out on to counter with a bit of the reserved flour. Mix with a wooden spoon or your hand until everything is moistened. 3 1/4 cup (one pound) flour, white, whole wheat or a combinationĬhoose your method – by hand, by food processor or by standing mixer…īy hand: Combine everything in a work bowl, holding back 1/4 cup of flour.
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