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Sorella Flatbread

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Lobo
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Sorella Flatbread

Post by Lobo on Sat 13 Feb 2016, 8:26 pm


Sorella Flatbread


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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 24
Emma Hearst and Sarah Krathen, authors of the cookbook Sorella, say that this flatbread is munched on by everyone at Sorella, including them, at all hours of the day and night. It is strangely addictive in a Ritz cracker sort of way and is a great vessel for toppings. A good-quality olive oil gives the dough a rich, buttery taste. For a zingy variation, add 2 Tbs. roasted garlic paste to the dough.



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Ingredients:


  • 1 3/4 cups (9 oz./280 g) all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. kosher salt, plus 1/4 cup (2 oz./60 g) salt for sprinkling
  • 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil, plus more for
      brushing
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 425°F (220°C).

In an electric stand mixer fitted with the flat beater, combine the flour, baking powder and the 3/4 tsp. salt and beat briefly to mix. Add the 1/3 cup olive oil and the parsley and beat on low speed until evenly combined. Gather the dough into a ball, wrap in plastic wrap and let rest for 15 to 20 minutes.

Line 3 baking sheets with parchment paper. Cut the dough into 6 equal pieces. Run a piece through a pasta machine, beginning with the widest setting and ending with the third narrowest setting. You should have an oval rectangle about 12 inches (30 cm) long and 4 inches (10 cm) wide. Lay it flat on the prepared pan. Repeat to roll out the remaining dough pieces. (The dough can also be rolled out with a rolling pin.)

When all the dough has been rolled out, brush with olive oil and sprinkle with the 1/4 cup salt. (If you want to make the breads into crackers, simply transfer the sheets now to a cutting board, cut into bite-size rectangles and return to the pan; the flatbreads can be broken into shards after baking, too.) One at a time, place a baking sheet in the oven and bake until the edges of the flatbread are golden brown, 8 to 10 minutes. Transfer to wire racks and let cool completely. The flatbread can be stored in an airtight container at room temperature for up to 1 week. Makes about six 12-inch (30-cm) sheets.

Adapted from Sorella, by Emma Hearst & Sarah Krathen (Olive Press, 2013).

    Current date/time is Fri 02 Dec 2016, 6:21 pm