recipes

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Puffy Flatbread

No, it's really not a contradiction. It's a yeast flatbread, but it puffs up like pita bread, and like pita, is great for sandwiches.

1/2 cup lukewarm water
1 1/2 tsp active dried yeast
1 cup fat free half & half or milk, warmed
2 Tbsp. melted butter
1 cup wheat flour
3 cups white flour
1 1/2 Tbsp. salt

Sprinkle yeast into water in large bowl and let it sit for ten minutes to dissolve.
Sift together flours and salt, then add to yeast mixture with half & half and butter.
Mix well, then knead until smooth and elastic.
Form dough into a round and place in a lightly oiled bowl to rise, covered by a clean towel, for about an hour and a half. It shouldn't rise too much, so don't worry if it doesn't double in size.
Punch bread down and divide dough into eight peices. Roll into rectangles (about 8" x 2.5") and place on baking sheets.
Let rolled-out dough rest/rise for 10-15 minutes.
Put baking sheet into 450° oven and splash about 1/3 cup water onto the bottom of the oven to create steam (and make a crunchy crust) and quickly close the door.
Bake for 8-12 minutes until golden brown and the bread sounds hollow when tapped on the bottom.
Cool on wire rack.

This is pretty salty, and if you don't like it so delightfully salty, cut the amount of salt in half.
Sometimes they don't all puff up and I have no idea why. But they're still tasty.
To use for sadwiches, cut along one short side and one long side and fill with your favorite toppings.
If you want to, add in about 1 Tbsp. herbs to the basic dough.
These can, of course, be made into any shape that you like. I chose rectangles because this flatbread is one of the failures of me trying to replicate Cosi's signature bread.