Garlic Flatbread
Garlic Flatbread
Photography by Matthew Kimura
- Portion size: 4 to 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 195 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 289 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 14 |
| folate | 41 |
Add Middle Eastern flair to your table with this soft-crusted golden flatbread, which is great for scooping hummus or baba ghanoush.
Ingredients
- 1 pinch 1pinchgranulated sugar
- 3/4 cup 3/4cupwarm water
- 1 tsp 1tspactive dry yeast or quick-rising yeast
- 3 tbsp 3tbspextra-virgin olive oil
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 3/4 tsp 3/4tspsalt
- 1 1garlic clovegarlic cloves, minced
- 1/4 tsp 1/4tspdried mint or dried oregano
Preparation
Grease rimless baking sheet; set aside.
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in 2 tbsp (25 mL) of the oil. Stir in flour, about 1/4 cup (50 mL) at a time, and salt to form sticky dough.
Turn out onto lightly floured surface; knead until smooth, 5 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Turn out dough onto lightly floured surface; press fingertips into dough to create dimples. Gently stretch into 15- x 6-inch (38 x 15 cm) rectangle. Transfer to prepared pan. Cover and let rise in warm draft-free place until nearly doubled in bulk, about 45 minutes.
Bake in centre of 400°F (200°C) oven for 13 minutes. Meanwhile, in small bowl, stir remaining oil, garlic and mint; brush over flatbread. Bake until light golden around edges, about 5 minutes.
Additional information : Spreads
Black and Green Olive Tapenade: (for Garlic Flatbread): In bowl, stir together 1/4 cup (50 mL) each finely diced pitted Kalamata olives and finely diced pitted green olives; 1/2 tsp (2 mL) grated lemon rind; 1/2 tsp (2 mL) toasted coriander seeds, crushed; and 1/4 tsp (1 mL) pepper. Stir in 1/4 cup (50 mL) extra-virgin olive oil. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).
Per 1 tbsp (15 mL): about 79 cal, trace pro, 9 g total fat (1 g sat. fat), 1 g carb, trace fibre, 0 mg chol, 188 mg sodium. % RDI: 1% calcium, 1% iron.
Source : Holiday Celebrations: 2007
