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.
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