Back Pocket Recipe: Quick & Easy Flatbreads

One of my favorite products at Trader Joe’s is the naan flatbreads. Perfect to pop in the toaster and have warm, tasty bread ready on a weeknight to accompany a stir-fry or some Indian.  But sometimes the freezer or empty or you get it in your head that it’s silly to buy something when it’s almost just as easy (and just as tasty) to make it yourself.

I’ll admit these aren’t quite as fast as my favorite 1 hour dinner rolls, but they don’t take all that much longer either. Give it a shot if you have a little extra time on the weekend to add fresh flatbreads to your dinner spread. They also make great small grilled pizzas, too!

This is a simple, non-fussy, quick and easy recipe that can get you half a dozen warm, fluffy and versatile flatbreads to serve with lunch or dinner in just about two hours. And most of that is proofing time. Hands on time to mix up the dough and do some rough shaping (the rougher the better for these) is less than 10 minutes.

 

Flour, water, salt, and yeast. After chocolate, probably my favorite ingredients!

 

Mix it up into a shaggy ball and let it rest in a warm spot until it’s doubled in size.

 

Divide the dough into six roughly equal portions and then shape each into a tight ball while trying to preserve as much of the gas in the dough as possible. Make sure you turn on and preheat your oven and pizza stone/steel. A piping hot stone is going to really help bake and puff up these flatbreads.

 

After shaping, let each dough ball relax and chill out a bit before shaping.

 

Shape each of the dough balls into a rough circle. They don’t have to be perfect. You don’t even need to worry about rips or tears. It’s more rustic. Putting them on parchment will make transferring to the oven much easier. I can generally fit three on the stone at once, baking them in two batches.

 

Launch your flatbreads onto the stone and bake for 2-3 minutes until puffy, golden and maybe scorched in a few thin spots. Remove, brush with a little butter or olive oil and sprinkle with salt. Wrap in a clean dish towel to keep warm and steamed while you bake and repeat with the second batch.

You might also like:  Homemade Soft Pretzels with Lye

 

 

 

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