The squid ink added interesting color and a tiny bit of additional salinity to these flatbreads, which would have been excellent without it as well. I strongly suggest making these, with squid ink or plain. This is an amazingly easy and rewarding recipe culled from various recipes from the Internet. I even took a close-up just to show you how much these flatbreads rise - even though they contain no yeast - and how airy and light they are. The additional bonus to how easy they were, is how fast they were to make.
They would be delicious with a sprinkle of za'atar, I can see a cinnamon-sugar breakfast version, a large version could serve as pizza crust in a pinch, I even think these could stand up to being stuffed. In this particular instance however, I serve these with a CSA Box Vegetable Tagine and a side of Parsley Yogurt for dipping.
Makes 8 flatbreads
1 1/2 cups flour
1 1/2 cups Greek yogurt
1 Tbsp baking powder
1 tsp salt
1 sachet of squid ink (optional)
Olive oil to oil the grill pan
Preheat the oven to 350. Line a baking tray with foil and set aside.
Measure all of the ingredients into a stand mixer and process until they come together to form a cohesive dough. Alternatively, mix everything together with a fork and, once a shaggy dough has formed, tip out onto a lightly floured surface and knead until the dough forms a glossy ball.
Divide the dough into 8 portions. Lightly flour a surface and roll (or pat - this is a very forgiving dough) into ovals.
Set your grill pan (or frying pan if you don't have a grill pan; the only difference will be that your flatbreads will lack the grill marks of those cooked in a grill pan) over medium heat. Lightly oil the pan.
As soon as the pan is hot, add a few of the flatbreads to the pan. Cook them for 90 seconds on each side and then transfer them to the foil lined pan. Continue until all flatbreads have had a turn on the grill pan.
Place the foil lined pan in the oven. Bake for 10 minutes. Then, turn off the heat and let the flatbreads sit in the residual heat of the oven for an additional 5 minutes before serving.
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