Friday, June 26, 2015

Polar Bread

               My newest obsession is flat breads. I don't know what it is about them exactly but I can't stop making these. I stash them away in the freezer and serve them with everything I can think of or turn them into whatever I want..flat bread pizza? yes,please! flat bread sprinkled with cinnamon and sugar? why not! 

Polar bread is a Swedish flat bread and a snap to make. You can change up the size and the spices and use it however you like. I usually end up tossing in dried chives and various spices and then I roll them out really big and them smear cream cheese on it and then add a variety of meats and cheese or scrambled get the idea!!

Polar Bread

400 grams (14 oz) White Bread Flour or All-purpose Flour
50 grams (20 oz) Rye Flour
225 grams (8 oz) Luke Warm Water
50 grams ( 20 oz) Plain Yogurt or Sour Cream
4 tsp. Sugar or Honey
1 tsp. Active Dried Yeast
1-1/2 tsp. Salt
1-2 tsp of Fennel or Anise Seeds or Chives..whatever you want!

In the bowl of a stand mixer, add the flours. Make a well in the center and add in the water,yogurt,honey,yeast,salt,and spices of choice. Knead on speed 2 for 7 minutes...adding in additional water or flour as needed. The dough will be slightly tacky at the end and that is ok!
     Place the ball of dough into a lightly greased bowl. Cover and allow to rise in a warm spot until doubled in size,about 1 hour.

Turn dough out onto a lightly floured surface and divide into either 6 or 8 portions. Shape each into a tight ball and set aside. On a lightly floured surface roll each ball out to around 1/4 inch thick..or go thinner if you like. It's really up to you. Prick both sides all over with a fork and place onto baking sheets that have been dusted with flour. Cover and allow to rise 40-60 minutes.

Dry fry bread in a large pan over medium heat for around 3 minutes on each side. 

** If you don't have rye flour just substitute it for another flour in equal quantities**

** Sometimes the bread will puff up like a pita pocket and that is ok**

I love bread.

Yield: 6-8 Flat Breads
Source:The Bread Kitchen