Flat Health Bread Baked In Oven Food

4-INGREDIENT BAKED FLATBREAD (PLUS TOPPING IDEAS)

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
• In a large bowl, using a wooden spoon, combine together the yogurt, flour, and baking powder until uniform and a dough ball forms.
• Flour your hands and knead until the dough is smooth (I knead right in the bowl). The dough will go from having ragged texture to a smoother, softer texture. Place the dough onto the center of the baking sheet.
• Using your hands, evenly flatten the dough until the dough is ¼ inch thick (8x12 inch flatbread). Brush olive oil over the top of the flatbread.
• Bake for 20-25 minutes until the flatbread is golden-brown and cooked through.
• If adding toppings: Decrease the oven to 325 degrees F. Top the baked flatbread with desired toppings *(see first note) and bake for 8-12 minutes until the ingredients are softened and heated through.

HOMEMADE FLAT BREAD

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

SOFT AND FLUFFY FLATBREAD (NO YEAST)

Steps:

• In a large bowl, whisk the flour, baking powder, and salt together until well blended.
• Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
• Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
• Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that's between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that's less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
• Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
• Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

FLATBREADS

Steps:

• Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
• Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
• Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
• Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

BREAD MACHINE ITALIAN BREAD (BAKED IN OVEN)

Steps:

• Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
• Place into the bread machine and set to dough cycle; press start.
• When the cycle has finished deflate the dough and remove to a lightly floured surface.
• Divide the dough evenly in half (or you may leave in one large piece).
• Cover the dough with a clean tea towel and let rest for 4-5 minutes.
• Roll up the dough, shape into two loaves, then seal the seam.
• Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
• Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
• In a small bowl whisk together egg with water.
• Brush the egg mixture gently over the loaves.
• Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
• Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
• Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).

EASY-BAKE BREAD

Steps:

• Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
• Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
• Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
• Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

FLAT HEALTH BREAD BAKED IN OVEN

Steps:

• Preheat oven to 375°F Grease up a flat pan (pizza or cookie sheet).
• In a bowl combine the dry ingredients.
• Make three wells in this mixture and put the oil in one, the molasses or other sweetener in another and the vinegar in the last.
• Pour the water over this and mix the whole thing up quickly.
• If required, add a bit more water in order to ensure all ingredients are moistened. Fold in any extras and plop the very thick batter (or is it a very sticky dough?) onto the greased pan and flatten out with the back of a wooden spoon.
• Bake at 375 for about a half an hour. It should be firm in the centre, golden on top and brown on the edges.
• Here are some of the variations we like to use:
• "Sunnyboy" - rye flour, wheat bran, whole wheat and 3 Tbs. flax (really good with strawberry jam)
• "Sunnygirl" - 2/3 c oatmeal, 1/3 cup soy flour, 2/3 cup oat bran, 1 2/3 cup whole barley flour, 3 tbsp flax, 2 Tbs. sunflower seed, sweetened with 2 Tbs. pureed applesauce (omit molasses), and sprinkle top with a bit of oatmeal and sunflower seeds prior to baking.