Friday, March 1, 2013

herbed whole grain flat bread with red onions

Working my way up to the big, bad, behemoth of yeast breads, I stumbled across a gem of a recipe. Super easy to make and a lot of bang for your buck, these flat bread slices are bursting with flavor and so pretty with the swirls of red onion throughout. I tried this same recipe out in a smaller pan {10 inch skillet} and it was thicker which made it less easy to eat and not quite as nice. So if you make this use a large baking pan. Mine was a 9 x 12 pan and it worked out just fine.

Whole Grain Flat Bread from Mark Bittman's the Food Matters Cookbook
1 cup whole wheat flour
1 teaspoon salt
4 tablespoons olive oil
1/2 large onion, thinly sliced
1 tablespoon fresh rosemary leaves, sage leaves and thyme leaves
  1. Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.
  2. When ready to bake, heat the oven to 450°F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it’s done.) Let it rest for a couple minutes before cutting it into wedges or squares.

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