ISO: That super flatbread recipe

[lorilei]

A while back (possibly too long ago), someone posted an AWESOME flatbread recipe.

I think we discussed how good the bread was, how well it kept, and how many kajillions of flatbreads it made... A few of us made the recipe, loved the recipe, and one of us (oops!) lost the recipe. :eek:

Anyone have it? I think it was called "Someone's Flatbread" (insert name where it says "someone")... although it's always possible that I've just had one too many martinis ;)

Many advance thanx!!

[lorilei]

I /did/ perform a search on the new boards -- and I didn't come up with it.

So either I'm nutz... or...

[emilycat]

Is this not Olga's Flatbread? But I thought you posted that one....
:eek: Maybe I'm just losing my head -- I searched for it, though, and although I could find references, no recipe came up. Odd....

[lorilei]

Olga's indeed.

Unfortunately, I wasn't the original poster. I just kept REposting it cuz it was so great :)

And now look at me... down on my knees begging.

(since my effort at posting graphics has waned of late... please insert imaginary picture here)

[Terrytx]

I want the recipe too!!!

[Janet K]

This is how it was originally posted:

Olga's Bread

1 cup milk
1/4 cup warm water
1/4 cup honey
1 egg
4 cups flour (I use part whole wheat)
1 tsp salt
1 pkg yeast
1/4 cup margarine
1 tsp sugar

Scald milk. Add honey, margarine and salt. Stir until margarine melts. Let cool. Combine sugar, yeast and warm water. Let bubble. Add 1 1/2 cups flour and egg to milk mixture. Add yeast and remaining flour. Knead until smooth and elastic. Cover and let rise 1 1/2 hours. Punch down and cut into 16 pieces. Roll each into a round and cook on a heated skillet approximately 15 seconds per side.

[Terrytx]

Thank you, thank you!!

[Janet K]

no problem... those hundreds of pages of recipes i've printed off of here come in handy every once in a while...

I made these a few months back and they were very good. Enjoy!

[lorilei]

Thanks, Janet -- what a pleasant surprise to come back to after a VERY long afternoon of filing!

I promise to hang onto this copy... er... more effectively :)

[Mbart]

Although I regretfully will be showing my cooking ignorance, I would love to try this but need to know...what is the proper way to scald milk? Thank you cooking pros, in advance!

[SusanL]

A martini at 1:40 in the afternoon, My kind of gal!! No wonder you couldn't find it :eek:
And you said you were filing - what a queen, loved the improved title!!
Seriously How long does it take to make this recipe?

Mbart I am no pro, but when I do scald milk, I gently cook it to just before it boils... any one else?

[Mamasue]

Mbart....scalding milk: Heat milk until its just hot with steam and small bubbles appear around the edges. Do not boil and remove from heat. You may want to stir occasionally

[lorilei]

Susan - leaving time for the dough to rise (you can get away with only an hour), it doesn't take long at all to grill the bread. I use a simple nonstick stovetop grill for the recipe, and can usually do all the pieces in less than 20 minutes or so.

Certainly, it's a bit time-consuming (compared with opening a package of pre-made flatbread from the store), but it's definitely worth it.

I should note that adding about 3-4 cloves of garlic to the recipe gives you a lovely garlicky na'an-type flatbread that's extra-super delicious ;)

[GayeC]

Originally posted by Mbart
Although I regretfully will be showing my cooking ignorance, I would love to try this but need to know...what is the proper way to scald milk? Thank you cooking pros, in advance!

Also, if you ever buy products from the King Arthur catalog, they sell a powdered milk that's made especially for baking. You add 1/4 c. of it and 1 c. water in place of scalded milk. If you are in a hurry it saves some time, as you don't have to watch the milk (so it doesn't boil), then wait for it to cool.

[BlueMoose]

I'm just curious...why does the milk need to be scalded? I'll bet lorilei has a scientific explanation for us! ;)

Chrisi :)

[Mbart]

Just wanted to thank you all for the info on scalding milk...you guys are the ultimate secret weapon in making me look like a cooking pro!

[GayeC]

Originally posted by GayeC


Also, if you ever buy products from the King Arthur catalog, they sell a powdered milk that's made especially for baking. You add 1/4 c. of it and 1 c. water in place of scalded milk. If you are in a hurry it saves some time, as you don't have to watch the milk (so it doesn't boil), then wait for it to cool.

I think it is because a protein in milk inhibits the yeast, or the formation of gluten, or the whole rising process (how's that for a scientific answer?!). I went to a bread-making class once that mentioned the reason, but obviously it didn't stick with me! But, scalding breaks down the protein that causes the problem.

[lorilei]

Originally posted by BlueMoose
I'm just curious...why does the milk need to be scalded? I'll bet lorilei has a scientific explanation for us! ;)

Chrisi :)

Whoa :) As a matter of fact, I do! Gaye is on the right track. Scalding the milk denatures a protein in the milk (I don't remember /which/ protein) that attacks the gluten; if this step is skipped, the breads texture will be more coarse and dense.

Just thought I'd follow up... since you called!

[debbinard]

The recipie that was posted says to divide the dough into pieces and roll-- but it does not say what size to roll each piece to (6" diameter?). Also, does this make a Pita like bread or a soft and chewy bread? Thanks:rolleyes:

[Terrytx]

Bump! Good question.

[Hoosier65]

Does this recipe freeze well? Being only 2 of us I would hesitate to make it. It sounds good though.

Just a side note: I haven't been around much this summer (to much going on) so I was quite surprised at the new look of this BB. I'm still learning my way around but so far I think it's great!

[tovie]

Originally posted by Hoosier65
Does this recipe freeze well? Being only 2 of us I would hesitate to make it. It sounds good though.


I usually make a double batch and freeze most of it just fine. However, I only use the frozen for one thing -- defrost a piece or two in the microwave, cut it into triangles and toast it in a dry skillet with a little seasoned salt. So I don't know if I'd notice if it dried out or lost texture or something that might affect just defrosting and eating it.

I do put little squares of foil or wax paper between them so they don't stick together.

[Ed]

Originally posted by debbinard
The recipie that was posted says to divide the dough into pieces and roll-- but it does not say what size to roll each piece to (6" diameter?). Also, does this make a Pita like bread or a soft and chewy bread? Thanks:rolleyes:

Hi,

When I make Flat Bread I separate the dough and roll the pieces into a ball about the size of a golf ball, or a bit smaller, not any bigger than that. And then after it is Baked, but still warm, I cut the Flat Bread into uniform size with a Pizza Cutter usually 1 1/2 inches by 3 1/2 inches, just big enough to butter and enjoy.

Around here Flat Bread goes quickly, it's very popular with Scandinavians, so you want the pieces the right size so they last for a while. Some cut them even smaller, but I don't go any smaller than that, and I've been known to make them 2X4 inches.

Flat Bread with some Pickled Herring makes for a fine lunch.

The Flat Bread should be a little on the Crispy side, Tender, but crispy - not hard and crispy.

I hope this is a help to you.

Ed