Chewy flat bread recipe
I've eaten several lackluster meals at Cosí merely to enjoy their warm chewy signature flatbread. I've searched for the recipe to no avail.
But it got me thinking about making flatbread on my pizza stone and I wanted to know if anyone has a good recipe for a simple flat bread that is chewy on the inside. I'd like to make a few different types so if you have one you like please share!
A general approach to flat bread:
By Weight of Ingredients:
Bread flour: 100%
Olive oil: 14%
Plain yogurt: 14%
Some olive oil to brush after baking.
Mix all ingredients and knead 6 - 8 minutes or use your stand mixer with dough hook on low speed for about 4 minutes to form a smooth dough. Include crushed garlic, sesame seeds, etc. if you like.
Allow to rest in covered oiled bowl approx. 1 hour or until nearly but not yet doubled in mass
(I like to prepare the dough the night before and refrigerate it overnight)
Divide into pieces then roll each piece into ball.
Rest on counter 15 - 20 minutes.
Preferable method of baking: Stone, preheated oven to 500 degrees F., but you can use a sheet pan or grill to cook them.
Press and stretch into flat circular pieces.
Cover each piece as you continue stretching the others.
Just before placing each on stone or grill, stretch a little more to obtain final shape.
Bake in the oven for about 7-9 minutes or until golden brown and puffed. After removing, brush with olive oil, and you can also sprinkle with seeds, red pepper flakes, freshly chopped coriander etc. if you like.
For grilling. Brush with butter and grill, buttered side down until lightly browned. Then butter upper side and flip over to finish cooking..
I'm a fan of Huckleberry's daily flatbread [Santa Monica, CA].
It's a chewy large square of bread topped with caramelized onions ... or other vegetable, fruit toppings.
After looking for a long time, I have not found the recipe although I found a likely candidate in the Tartine Bread cookbook that just came out. Naan would definitely not work.
I'll watch this thread for ideas.
Peter Reinhart's focaccia is amazing, though it's not baked on a pizza stone. The herbed oil is a big part of it. Let it rest as long as you can in the refrigerator.
You can usually find recipes on the web for it but if you have trouble, let me know and I'll post it (from Bread Baker's Apprentice). There's a verson that claims to be his but it has sugar and the BBA one doesn't.