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Flatbreads: These bread 'platters' really stack up

By Kim Ode

Star Tribune (Minneapolis) (MCT)

Published: Tuesday, Aug. 14 2012 7:04 p.m. MDT

Turn out onto floured surface and knead for about 5 minutes, using a scraper if necessary to lift and pull the dough over itself until it feels smooth and elastic, about 5 minutes. Try to resist adding additional flour, although humid conditions may require a bit more. This is a soft, tender dough.

Lightly coat a medium bowl with oil and place the dough face down, then flip so the coated side is on top. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

When dough is ready, begin heating griddle on stovetop. If using the oven, preheat to 500 degrees. If you have a pizza stone, place that on the bottom rack to heat. Otherwise, place a heavy sheet pan in the oven. (You want to lay the flatbread dough on a hot surface to help it puff.)

Turn the risen dough out onto a lightly floured surface and divide into 8 pieces, forming each into balls. Cover with a cloth and let rest for 5 minutes.

With a rolling pin on a floured surface, roll a ball into a flat circle about 8 inches across, flipping once. If the dough shrinks and pulls back, let rest for a minute, then continue to roll. Brush lightly with water and sprinkle with a scant teaspoon of sesame seeds. Roll once with the pin to help seeds adhere.

Gently lift the dough round and lay it on the hot griddle, pizza stone or baking sheet.

The dough soon will begin to puff and bubble. After 2 minutes, lift an edge to see how it's browning on the bottom; it should be golden and speckled. Flip and continue cooking for another minute, or until the bread feels puffy with no doughy areas.

Remove to clean kitchen towel and cover while you continue with the rest of the dough balls.

The flatbreads are best served the same day they're made, but will keep overnight if well-wrapped in plastic.

Nutrition information per serving: 260 calories; 4 g fat; 450 mg sodium; 47 g carbohydrates; 1 g saturated fat; 25 mg calcium; 8 g protien; 1 mg cholesterol; 3 g dietary fiber

Diabetic exchanges per serving: 3 bread/starch, 1 fat.

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