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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Scopa's Flatbread

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Scopa's Flatbread Empty Scopa's Flatbread

    Post by Lobo Sat 06 Feb 2016, 12:27 am

    Scopa's Flatbread
    Scopa's Flatbread Translucent
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    Prep Time: 240 minutes
    Cook Time: 0 minutes
    Servings: 6
    Chef Ari Rosen of the restaurant Scopa in California’s wine country tops this flatbread with a variety of ingredients to suit the season. This recipe makes a big batch—six generously sized rounds—plenty to try both his Zucchini Blossom Flatbread and Merguez Flatbread. You can also refrigerate the dough after it rises the second time for up to 2 days; just remove it from the refrigerator and let the dough come to room temperature before using it. You can find 00 flour—a finely ground flour with a lower gluten content than all-purpose flour—at most Italian grocers and well-stocked grocery stores.






    • 22

    Ingredients:


    • 2 cups (16 fl. oz./250 ml) water
    • 1 1/4 tsp. active dry yeast
    • 4 cups (20 oz./625 g) 00 flour, plus more for dusting
    • 4 1/4 tsp. salt
    • Olive oil for greasing

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    Directions:

    In the bowl of a stand mixer fitted with the dough hook, combine the water and yeast. Let stand for 5 minutes. With the mixer running on low speed, gradually add the flour and mix for 5 minutes. Let stand for 10 minutes, then add the salt and continue mixing on low speed for 10 minutes more.

    Transfer the dough to a clean bowl and cover with plastic wrap. Set aside to rise in a warm spot until it has increased to 3 or 4 times its original volume, about 2 hours.

    Lightly coat 2 baking sheets with olive oil.

    Transfer the dough to a floured work surface and cut into 6 equal pieces. Roll each piece into a smooth ball and place on the prepared baking sheets, leaving about 6 inches (15 cm) between each ball. Cover the baking sheets with plastic wrap and set aside to rise in a warm spot until the dough has increased in size by about 50 percent, 1 to 2 hours. Top and bake as directed in your recipe. Makes six 12-inch (30-cm) rounds.

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