Tuesday, May 12, 2015

Tangy Yogurt Flat Bread

      Are you a fan of focaccia? That's basically what this is..A chewy flavorful bread that can be enjoyed in a few different ways. You can cut this into squares and serve as is. Or you can serve it with some flavored oils or even honey. We've also made sandwiches with it by carefully slicing it across the top and then adding in meats and cheeses. 
    
        I sprinkle the top with nigella seeds,a touch of flaked sea salt and a drizzle of garlic olive oil. Life is good..


Tangy Yogurt Flatbread

1 cup Boiling Water
1 cup Plain Yogurt
2-1/4 tsp. Active Dry Yeast
2 tsp. Salt
2 cups Whole Wheat Flour
1-1/2-2 cups Bread Flour
Oil for coating the pan as well as for the top of the bread
Nigella Seeds,Sea Salt,Sesame Seeds..whatever you like!

In a large bowl of a stand mixer, combine the boiling water and yogurt. Stir to combine and allow to cool to just warm. Ass the yeast and the whole wheat flour. Stir with a spatula,cover with a tea towel and let hang out until it becomes fluffy,1-2 hours and as little as 30 minutes. It just depends on how warm your kitchen is! 
         Add the salt and 1-1/2 cups of the bread flour. Knead on speed 2 for 7 minutes,adding any additional bread flour as needed to achieve a smooth and elastic dough. The dough will appear sticky at first so don't fret and add in to much flour. Give it some time and add in a tablespoons worth of dough as needed. Place dough ball into a lightly greased bowl. Cover and allow to rise until doubled in volume,1-2 hours.

Preheat oven to 400/200c. Grease a 13x 9 inch pan with either non stick spray or olive oil. Press the dough into the pan and making sure to press it all the way out into the edges ( the dough is very easy to work with and shouldn't be a problem to press it out evenly). Cover pan with a tea towel and allow to rest for 20 minutes. Dimple the dough with the handle of a wooden spoon or your fingers. Drizzle the top with olive oil and nigella seeds.

Bake 25-30 minutes or until golden brown. Slightly cool and cut into squares.

Yield: 1 large Focaccia
Source: Recipe Fiction