Skillet Flatbreads Recipe King Arthur Baking Preheat a heavy bottomed skillet on the stovetop. add 1 tablespoon oil and heat until the oil starts to shimmer in the pan. divide the dough into 10 to 12 equal pieces. each piece should weigh about 1 1 2 to 2 ounces, about the size of a large egg. dredge each piece in flour, and roll to a rough circle or oval, about 1 4" thick. Use tips below for more information on shaping the skillet flatbread. add 1 or 2 tablespoons of oil or butter to a frying pan. heat the frying pan with low medium heat (halfway between the low and medium setting on your range dial). place the flatbread dough in to the frying pan.
Skillet Flat Bread The Buttered Home Preheat a cast iron skillet or a heavy bottomed skillet at medium setting. divide dough and roll it into circle or oval discs. cook flatbread on both sides, resulting in some golden brown spots on surface. make a variety — thick breads, thin wrap style or naan breads. stack and wrap in a towel to keep them soft. Directions. make dough. 1 in a large bowl, whisk the flour, baking powder, and salt together until well blended. 2 make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary). Flatten using a rolling pin for flatter bread; or with the tip of your fingers, press down on dough to form a round circular shape. place skillet on high heat. after a few minutes lower to low heat. place the dough on the skillet for about 2 minutes on each side. enjoy the flat bread as is or with your favorite spread. Step 1: make the bread dough. first, whisk together the flour, baking powder, baking soda and salt in a bowl. then add water, soy curd (or silken tofu or yogurt), olive oil, and apple cider vinegar and knead until an airy dough forms. cover the dough and set aside for 10 minutes.
Tina S Cookings Skillet Flatbread Spicy garlic and herb oil. flour, water, salt and leavener—plus a little yogurt and lard—make a quick, supple dough for piadine, a flatbread from northern italy. cooked in a very hot cast iron skillet, a piadina gets bubbly and charred in less than 3 minutes. photo: connie miller of cb creatives. In a large mixing bowl, place: 2 cups (240g) king arthur unbleached all purpose flour. 1 cup (106g) perfect rye flour blend (or your favorite rye flour) 2 teaspoons baking powder. 1 1 2 teaspoons salt. 2 to 3 teaspoons deli rye flavor (optional but very, very good) whisk the dry ingredients together well.
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