Leavened Flatbreads

I don’t know how to post images, and currently the only thing I’ve got “on paper” is a chart (spreadsheet, actually) that gives percentages, and weights based on the formula. I’ll try and just type it out here. It ain’t too hard!

AP FLOUR  100%  400g  14.12oz

HYDRATION  79%  water (77% of total hydration)  243g  .86oz: milk, yogurt, or sour cream (24% of total hydration) 76g  .27oz

INSTANT YEAST 1%  4g  .01oz

KOSHER SALT .8%  3g  .01oz

FAT Olive Oil 2%  8g  .03oz

SUGAR  .6%  2g  .01oz

I couldn’t really use my bread machine for anything but mixing, but the original recipe that I adapted it from recommends an unusual (to me) order of ingredients. Add the liquids (except the oil), the yeast, and about a quarter of the flour to the stand mixer bowl or bread pan (I don’t have a stand mixer available, so I’ll just use the method I developed for Hubert, my bread machine). Set the cycle to mix. When the ingredients have incorporated, add another half the flour and the salt. Keep on mixing! When the flour/salt mixture is incorporated, add the rest of the flour. Slowly add the oil, allowing each bit to mix in before adding the next (at this point, the cycle finished and I had to start it again.) the dough should just come away from the sides of the pan. Add a pinch at a time of flour if it’s too wet to do this. When the dough has come together into a nice, soft ball, stop the machine and turn the dough out into a lightly oiled bowl. Spritz the top of the dough with olive oil, cover and let rise until double in bulk, about an hour.

Turn the dough onto a lightly floured work surface and, with floured hands (really! This dough is sticky), knead just a few times. Divide the dough into quarters, halve each quarter, cover and let rest for 5 minutes. Working with one piece at a time, make a ball and press with your palm. Then, stretching it like you would a pizza, make a round app 6” in diameter. The edges will be thicker than the middle. Place the shaped dough on a floured plate and cover with a paper towel. Repeat with remaining pieces.

Heat a (preferably well seasoned cast iron) skillet over medium high heat. Spritz with oil and put the first/round gently on the skillet. When bubbles start to appear (just say to yourself, “not yet, not yet”), use tongs or a wide spatula to flip the bread. Again, when bubbles start to look exciting, remove the bread to a plate, cover and repeat with the remaining rounds. If you see scorched spots, you done good, buddy! You may find that you have to remove the skillet from the heat occasionally (or disconnect your smoke alarms).

Please let me know if you try this out! I hope I haven’t forgotten anything!

Believe it or not, for this newbie chef, that’s great advice! So, by adding sour cream or yogurt as part of the hydration, I’m also adding a bit more fat (I never ever use non-fat), right?