Sunday, January 9, 2011

Easy Whole Grain Flatbread

This recipe is from The Food Matters Cook Book by Mark Bittman, who says, "The amount of oil you need depends on your pan. With a well-seasoned cast-iron (or nonstick) skillet, use just 2 tablespoons oil; with seasoned steel, try 3 tablespoons; for stainless steel, you'll be safest with all 4." I used 2 tablespoons and a nonstick 10-inch pie pan and thought it was too much oil. I will try it again with just 1.

I didn't have rosemary and just used the onions. It was really good (especially with the Red Beans and Rice), but I think it would be much better with rosemary. Bittman has ideas for additional ingredients to add--I've noted them here.

The flatbread was very easy and good but I thought it was too oily. I'll make it again with less oil and try other ingredients.

Easy Whole Grain Flatbread
Serves 4-8

  • 1 cup whole wheat flour, cornmeal (fine or medium grind), or chickpea flour, or a combination (I used whole wheat)
  • 1 teaspoon salt
  • 2 to 4 tablespoons olive oil
  • 1/2 large onion, halved and thinly sliced, optional
  • 1 tablespoon fresh rosemary leaves, optional

  1. Put the flour in a bowl and add salt. Slowly add 1 1/4 cups water, whisking to eliminate lumps. The batter should be the consistency of thin pancake batter. If it's not, whisk up to another 1/4 cup water into the mixture, 1 tablespoon at a time. Cover with a towle and let sit while the oven heats, or as long as 12 hours.
  2. When ready to bake, heat the oven to 400 degrees F. Put the oil in a 12-inch rimmed pizza pan or skillet and put in the heated oven. Wait a couple minutes for the oil to get hot but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan. Add the onion and rosemary if you're using them and give them a little stir. Pour in the batter, gently swirl the pan to distribute the oil, and return the skillet to the oven.
  3. Bake until the flatbread is well browned, firm, and crisp around the edges, about 45 minutes. (It will release easily from the pan when it's done.) Let it rest for a couple minutes before cutting it into wedges or squares.
Additional Ingredients to Try
  • Cumin, garam masala, or curry powder, up to 2 teaspoons, in Step 2 after the oil is hot.
  • Chopped scallions, up to 1 cup, in Step 2 after the oil is hot.
  • Grated or minced ginger, up to 2 tablespons, in Step 2 after the oil is hot.
  • Minced garlic or chopped fresh chiles, as much as you like, in Step 2 after the oil is hot.
  • Grated citrus zest, up to 2 tablespoons, mixed directly into the batter in Step 1.
  • Maple syrup, up to 1/4 cup, mixed directly into the batter in Step 1.
  • Seeds; shredded, unsweetened coconut; or chopped nuts, up to 1/2 cup, in Step 2 after the oil is hot.
  • Soy sauce, in place of up to 1/4 cup of the water, mixed directly into the batter in Step 1.

Weight Watchers PointsPlus: Using 2 tablespoons oil, 2 PointsPlus for 8 servings.

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