Herb Flatbread

 

Herb Flatbread

When I was forced to stop eating processed food that included bread.  If you read the label almost all bread contains soy lecithin.  So I was forced to bake my own bread. I started slow. I first learned to make rolls.  They did double duty; I used them for sandwiches and for dinner rolls.  I made artisan no-knead that is delicious, but all this requires time and planning.  Flatbread is for when you forgot to plan.  It is so easy there is no reason you cannot learn to do this.  I think a third-grader could make these.  I make them up and freeze them.  I pop them in the toaster or oven to reheat.  They are so much better than processed bread.  They go well with a chicken dinner when you forget to make rolls.

I got this recipe from Nancy.  Check her out; she always has good stuff.  I did make some changes to her recipe because sometime someone eats all the yogurt and you may be missing herbs de Provence.  I asked her if she thought it would be ok to use buttermilk since I had it on hand, and did not want to go to the market just for yogurt.  She said she thought it would be fine, but the dough may be batter-like.  So I compensated by substituting with half whole-wheat flour and half unbleached AP.  That did the trick, and may have made them healthier.  I used fresh rosemary since my neighbor just thinned out his garden and gifted me with the surplus.  (I am a lucky girl.)

Well, I am telling you when those little guys hit the griddle, and the aroma of rosemary wafted up to me it was sheer heaven.  When they were done, while still warm I gave them a thin brushing of good olive oil then a sprinkle of fluer–de-sel.  Heaven I tell you.  They are silly easy to make.  I had them whipped up and rolled out in no time.  To get a consistent size I took my bench scraper and halved the dough, then halved again, and again until I had 16 little balls.  Sometimes when I am in even more of a hurry I make 8-10.  Chef John says to remember you are the boss.

I would encourage you to try these.  It is a first step to nudge you away from processed and toward homemade.  You won’t be sorry.  They are just delicious.  You may even consider measuring out the dry ingredients for a batch, and keep in an air tight container (jar), then all you need is the yogurt or buttermilk, and fresh herbs – easy peasy.

So thank you Nancy for the quick and easy, and delicious bread to go with my meal.  Thank you Lidi for the tip using the clear dish to make round dough, but the amoeba shapes taste just as good.  Oh, and thank you my favorite nephew, C, who bought me my Vic Firth club rolling pin for Christmas; it makes that dough go where I want it to go.

I am taking this to

Susan’s at Between Naps On The Porch
Yvonne’s at Stone Gable
Sarah at Alderberry Hill
Linda’s at Coastal Charm
Marty’s at A Stroll Thru Life
Kim’s at Savvy Southern Style
Ashley’s at Kitchen Meets Girl
Carole’s at Carole’s Chatter