While I was at work yesterday, Davy came up with a yummy flat bread recipe. Tonight for dinner we made more of it, and stuffed them.
Here’s the basic recipe; we don’t usually measure, or follow measurements strictly so these are all approximations. The wheat gluten flour can be substituted for more regular flour; we added it in so the bread would have enough protein to complete the meal without too much stuffing; I would highly suggest Bob’s Red Mill for this.
2 cups flour
1/2 cup wheat gluten flour
1/2 cup crushed peanuts
1/4 cups brown sugar
1/2 tsp yeast
1/8 cup parsley
2 generous pinches basil
2 generous pinches kosher salt
1/4 cup Aleppo pepper
1/4 tsp white pepper
Note: This seasoning makes the bread spicy! Good for savory pairings as we did, but also with some sweet strawberry jam which I had for dessert!
We crushed the peanuts with a mini food processor until the nuts were crushed but not yet turning into peanut butter.
We mixed this dough with our stand mixer. Put all ingredients into the mixer bowl. Start running the mixer and slowly add in water, about 3/4 cup water to every 1 cup flour.
Mix until it looks doughy. The dough should be a bit wet looking.
Toss some flour (1/4-1/2 cup) on a mix surface; we used a glass dish to keep everything from being super messy. Knead the dough until it forms a more normal dough, then divide into 3 balls.
Loosely cover with a towel or cellophane leaving a pocket for it to rise. Let sit 20 minutes; we didn’t let it rise longer because instead of baking this bread, we’re going to pan fry it!
Split each of the balls in half so you have 6 pieces of dough. Flatten each one, lightly flouring the outside. You want the bread to be as flat as possible.
Lightly oil one side, oil of your choice. Davy used safflower oil on his and I used olive oil on mine. That top shot is Davy’s stuffing, a delicious mix of hot red peppers and Fuji apples minced together; he also added mozzarella and cheddar cheese. I used salami and mozzarella in mine.
Fold the ends in over the stuffing and re-flatten the bread. If you’re not doing a filling, fold the bread in half but DO oil the inside so that the bread will split open once cooked.
In a cast iron skillet over medium-low heat with a little oil, cook the bread a few minutes on each side, flipping so that each side gets cooked twice.
We dipped ours in bleu cheese. Yum!!