grilled flat bread with tomatoes and basil
Mmmm. I love flatbread. Warm. Toasty. Soft. Foldy. I tried the Italian flatbread recipe from Ultimate Bread and it was divine. After devouring the first round of the stuff, we ended up making a double batch and pan frying it instead of cooking it on the grill. We didn’t have any soda water for the second batch of dough, so I substituted one teaspoon of baking soda dissolved in some water for the doubled recipe. The bread was soft, fluffy, crusty, and perfect both times.
Both were yummy, chewy, smokey deliciousness that we smothered in fresh basil oil (lemon juice, garlic, fresh basil, olive oil, blender, voila!). We ate it all so precipitously that I didn’t even think to snap a picture of it before we had devoured most of them. The grilled corn, grilled chicken wings, and roasted potatoes were equally delicious. Too bad there is no evidence of those either.
I did, however, manage to get a few pics today before we wolfed down the rest for an early evening snack (pictured here). The few flatbreads that were left the second day, reheated wonderfully in the toaster oven and make amazing little pizza crusts for just about any topping.
roasted red potatoes with caramelized onion, garlic and rosemary
I ate the leftovers with a drizzle of olive oil, fresh tomatoes, a sprinkling of sea salt, and torn basil leaves. I’m sure I’ll be making another batch soon to take for lunches in the coming weeks, so check back for pictures of the bread making process.
Flatbread:
- 2 teaspoons dry yeast (you can go ahead and use one of those packets of yeast that come in the grocery store, but one is usually enough for at least double the amount of dough this recipe makes)
- 1 cup soda water OR 1 cup water plus 1/2 teaspoon of baking soda
- 3 1/2 cups flour, unbleached all-purpose
- 1 tablespoon olive oil
- 2 teaspoons salt
The Daring Kitchen
