Post by Loupy on Apr 2, 2013 20:41:43 GMT -7
Herbed Flatbread
www.marthastewart.com/
One bite of these crackers and you'll see how worthwhile it is to make them yourself -- especially since the baking time is so short.
Makes: 16
Ingredients:
1 cup warm water (about 110 degrees)
1 teaspoon active dry yeast (from one 1/4-ounce envelope)
3 cups all-purpose flour, plus more for surface and hands
3 tablespoons extra-virgin olive oil, plus more for bowl
Coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water, for egg wash
Sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a combination)
Instructions:
Place water in a medium bowl; sprinkle with yeast.
Let stand until foamy, about 5 minutes.
Stir in flour, oil, 2 teaspoons coarse salt, and the sugar.
Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes.
Transfer to a lightly oiled bowl, and cover with plastic wrap.
Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees.
Divide dough into 16 equal pieces; cover with plastic wrap.
Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet.
Brush with egg wash; sprinkle with sea salt and herbs.
Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Cook's Note
Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.
My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.
© 2013 Martha Stewart Living Omnimedia, Inc. All rights reserved.
www.marthastewart.com/
One bite of these crackers and you'll see how worthwhile it is to make them yourself -- especially since the baking time is so short.
Makes: 16
Ingredients:
1 cup warm water (about 110 degrees)
1 teaspoon active dry yeast (from one 1/4-ounce envelope)
3 cups all-purpose flour, plus more for surface and hands
3 tablespoons extra-virgin olive oil, plus more for bowl
Coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water, for egg wash
Sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a combination)
Instructions:
Place water in a medium bowl; sprinkle with yeast.
Let stand until foamy, about 5 minutes.
Stir in flour, oil, 2 teaspoons coarse salt, and the sugar.
Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes.
Transfer to a lightly oiled bowl, and cover with plastic wrap.
Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees.
Divide dough into 16 equal pieces; cover with plastic wrap.
Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet.
Brush with egg wash; sprinkle with sea salt and herbs.
Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Cook's Note
Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.
My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.
© 2013 Martha Stewart Living Omnimedia, Inc. All rights reserved.