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Mini Flatbread

by Jane Wangersky | March 28th, 2014 | Recipes, Simple Solutions
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flatbreadThis started out as a pita recipe, but somewhere in there my old friend the muffin tin insisted on being included, so I ended up with something less pocket-like but still very good.

To backtrack a little — when I first read a pita recipe a few years ago, I was surprised to learn I didn’t have to start by forming two layers of dough and joining them together. Each pita comes from a single circle of dough. The dough itself forms the layers by puffing up as it bakes and then collapsing back into a disc.

Before our current Bread Month rolled around, I hadn’t baked pita for years, but I was inspired by Kim, another editor, who passed along the Wimbush Family recipe for it.  After studying this and other pita recipes, I could see the ratio (thank you, Richard Ruhlman) was one part water to three parts flour, plus an optional teaspoon of fat for every cup of flour, a little salt, and of course enough yeast to make the whole thing rise.

I came up with a simple pita recipe for bread machine and toaster oven. Baking it in a muffin tin resulted in thicker, less puffy bread — but it’s still great for mini sandwiches or just a side dish at dinner.

 

Mini Flatbread


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Ingredients
  1. ⅓ cup water
  2. 1 teaspoon shortening, optional
  3. 1 cup flour
  4. ½ teaspoon salt
  5. 1 teaspoon rapid-rise yeast
Instructions
  1. Put the ingredients, in the order listed, into the bread machine and set on dough cycle.
  2. When the dough is done, divide into six equal pieces and roll out — briefly — into circles a quarter inch thick.
  3. Grease a six-cup muffin tin and put one piece in each cup.
  4. Bake at 450 for about seven minutes — these won’t brown much on top, but you’ll see them puff up as they’re near ready.
  5. (Full disclosure: I listed the shortening as optional because I just plain forgot to put it in — the bread turned out fine, and its fat-free state gives you all the more reason to put plenty of butter on it.)
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