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  • Kate Lacroix

MY WORLD IS FLAT



Flour + water + salt + yeast = the stuff of pantry dreams. Flatbread: done right, it's chewy but charred...a canvas upon which to throw anything you have lingering in your fridge.


5 c. flour

2 1/4 c. lukewarm water

2 Tbsp. olive oil

1 Tbsp. kosher salt

Packet of yeast (approximately 1 Tbsp.)


Activate yeast by mixing water into large bowl. Cup by cup, mix in flour and then add olive oil and salt. The dough should be wet and gooey. Cover with cloth and let rise for three or more hours. Heat up grill mark pan or barbecue to high and cook for 90 seconds a side.


Let cool slightly and add your favorite toppings. My youngest's current favorite: flatbread sopapilla with honey and cinnamon sugar.






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