Week #5 of KAF’s Bake the Bag: Whole Grain Flatbread was easy and yummy.
I was familiar with this recipe as it is similar to our traditional Roti recipe.
I couldn’t imagine wheat flour as a substitute for white in a flatbread/roti recipe but I was pleasantly surprised.
This dough could be served for little burritos or tacos. I used it as quesadillas with sauteed potatoes and onions in it cooked on a griddle.
Next time I am going to try making larger sized bread.
Makes: 6 medium flatbreads
- 1 cup King Arthur White Whole Wheat Flour
- 1/4 teaspoon salt
- 1 tablespoon vegetable or olive oil
- 6 tablespoons hot water
- vegetable oil for cooking
- Measure it by gently spooning it into a cup, then sweeping off any excess.
- In a medium bowl, whisk together the flour and salt.
- Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.
- Knead the dough on a lightly floured work surface until it’s smooth, about 1 minute.
- Divide the dough into 6 pieces and shape them each into a ball. Cover the dough balls and allow them to rest for about 15 minutes.
- Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.
- Roll each dough ball into a circle, like a tortilla.
- Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom.
- Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden.
- Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.