At the River Caf?nestled on Prince Island in the Bow River in downtown Calgary, this flaky herb-flecked flatbread accompanies appetizers. Break off pieces to enjoy.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2005
- 2 cups all-purpose flour
- 2 tablespoons minced fresh thyme
- 2 tablespoons minced flaxseeds
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup cold lard cubed
- 1/4 cup cold butter cubed
- ice water
- cornmeal (see below)
- 1 teaspoon coarse sea salt
- 1 teaspoon coarse cornmeal
Line rimless baking sheets with parchment paper or nonstick baking mats; set aside.
In large bowl, whisk together flour, thyme, sugar and salt. Using pastry blender or paddle of stand mixer, cut in lard and butter until mixture is crumbly.
Sprinkle with 1/2 cup (125 mL) ice water, tossing with fork to form ragged dough. With floured hands, gather into 2 balls; press into discs. Wrap and refrigerate for 30 minutes.
Working with 1 disc at a time, divide into 8 wedges. On lightly floured surface, roll each into rough triangle with 8-inch (20 cm) sides. Transfer to prepared pans. Brush lightly with egg wash; sprinkle with sea salt and cornmeal.
Bake in lower third of 375°F (190°C) oven until bubbled and golden, about 10 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days. Or freeze for up to 2 weeks. Recrisp if necessary.)
Nutritional facts <b>Per piece:</b> about
- Sodium 274 mg
- Protein 2 g
- Calories 120.0
- Total fat 7 g
- Cholesterol 24 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
- Iron 6.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 3.0