Skillet Flatbread From King Arthur Flour Food

SKILLET FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
• Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
• Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
• Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.
• In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.
• NOTES:.
• Rye variation: Replace 1 cup of the all-purpose flour with 1 cup Rye Flour and 2 teaspoons Deli Rye Flavor. All other ingredients remain the same. Serve with cream cheese, chives, tomato, thinly sliced onion and capers.
• Pizza bread version: Add 2 teaspoons Pizza Dough Flavor and 2 teaspoons dried Italian herbs or Pizza Seasoning to the flour mixture. Serve with marinara sauce for dipping.

SEEDED HAMBURGER BUNS (FROM KING ARTHUR FLOUR)

Steps:

• To make dough; combine all dough ingredients and mix and knead by hand, mixer or bread machine - to make a soft dough.
• Place dough in a lightly greased bowl, cover and let rise in a warm place for an hour, until it's almost doubled in size.
• Turn dough out onto a lightly greased surface, flatten slightly and divide it into 6 pieces, each weighing about 4 ounces.
• Roll each piece into a ball. Place in the creased cups of a hamburger bun pan (or shape) and flatten gently.
• Cover and let rise until buns have doubled in size.
• Towards end of rising time, preheat oven to 375.
• Bake buns for 10 minutes.
• Remove from oven, bursh with lightly beaten egg white and sprinkle with seed topping; do this quickly or the seeds won't stick. Return buns to oven and bake for 5-8 minutes, until golden brown. Remove from oven and cool on a rack.