My wife loves Panera Crispani. What kind of flatbread should I make to mimic theirs?
I believe I have seen the crisp breads at Panera Bakery, but I have never bought them, though they look like something I would lilke. I would guess that they are made a bit like melba toast by drying out a regular loaf of well flavored bread that is sliced very thin. If anyone else has any thoughts on this, I would be interested as well.
I did a google search and came up with this.
I have a feeling that it is as is said in the comments, a regular pizza dough recipe...perhaps a little dryer than some of us y\would do, and rolled very thin with very basic toppings.
If my oven were working I'd be hard at work now making it., It looks sooooo good!
Thanks for the comments. It looks to me as if the dough is darker than normal pizza dough. Perhaps it has whole wheat or rye flour in it.
I just bought the new Peter Reinhart Whole Grain Baking book. I think I will try the whole grain naan recipe as the dough and see how it comes out. I'll post the results.
I used the Reinhart whole grain naan recipe rolled out to 1/8 inch thick and topped with a roasted garlic sauce, Romano, Fontina, and mozzerella cheeses. It was delicious! Next time I will try for the Panera barbecued chicken one.
A search for the nutritional values for crispani on www.panerabread.com lists the ingredients for the three cheese crust as water, unbleached flour (wheat flour, malted barley flour), whole wheat flour, olive oil, sugar and salt. There is no mention of any leavening! I have baked a couple of flatbreads (sardinian cracker bread for one) without leavening before. Guess I should go back and try one again.
Well, Panera are the kings of sourdough and there is nothing in a sourdough levain not listed in those ingredients, so that doesn't mean it is unleavened.
That is a good point. I guess I should make a special visit to our local Panera when they are not particularly busy and inquire.
I believe that they receive their crust frozen like they receive their bread. I would like to learn more about parbaking and flash freezing. It seems like a good way to stockpile some bread without lessening the flavor and texture.