Flat Out Bread

After watching two episodes of Michael Pollan’s Cooked on Netflix, I have been inspired to cook even more of our food myself. Bread has always been a nightmare for me, all the touching/kneading…totally not my cup of chai. I did find a couple of really good no knead sandwich bread recipes though, one from Food 52 and another I found today (I have discovered that the second recipe is actually the same as the Food 52 one, the author just changed a few things and called it her own without linking back to the Food 52 one or even acknowledging it…BAD FORM!). The Food 52 one I have made myself a few times and it’s awesome. I found this recipe and decided to try it. I subbed a little flax meal for part of the flour and also added a touch of sugar and onion powder to sweeten and flavor it a bit.

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just rested ball of flaxy dough

It was easy enough to make with my stand mixer and my new cookware is almost like cast iron so I just used my medium skillet to cook. This also gave me a chance to use my tapered french rolling pin. I bought it ages ago and then left it in the packaging until today.

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I am winning at making this one quite circular

I didn’t have my pan hot enough so mine took longer than 1 minute per side to cook for the first couple.

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shockingly, this was the last one I rolled, and my rolling pin fu had clearly left me. I cooked it first so I could eat the evidence of my failure

I then decided to watch the video and realized I needed my temp higher. Seriously people, if you make a recipe to post online, make sure all your instructions are written in the post as well as on a video…IF you make videos of your recipes.

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the final products happily resting on the counter

This was so easy to do that I plan to make flatbread to go with soups from now on. I can make them while the soup simmers and the recipe is perfect for our family of four. I can also attest to the yumminess of said recipe as I am currently snarfing the misshapen one which I spread with a little spicy pepper chutney some fresh baby spinach leaves and a little crumbled feta. NOM.

*UPDATE* I have made this bread a second time and used All-Purpose instead of bread flour (which is what I used the first time). I think I like it better with the All Purpose. It goes together so fast that it’s not like the gluten has much time to form anyway with the Bread Flour.

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