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ITALIAN FLATBREADS

October 18, 2010

As you can see this is basically the same as making tortillas with the addition of some Italian herbs.  These are great with soup.

2 cups flour

1 cup water

1 teaspoon Italian herbs either basil, oregano or mixed Italian Herbs.

pinch salt

extra flour for handling the dough

METHOD

1.  Place flour, herbs and salt in medium sized bowl.   Stir with a tablespoon to mix herbs into the flour. Add water and stir until it forms a dough.

2.  Transfer dough to clean floured surface and knead for a minute or two adding extra flour if the dough is too wet.

3.  Make the dough into a sausage shape and then cut the sausage into 6 equal pieces.   Roll each piece into a ball and then roll each ball into a very thin circle with a rolling pin on a floured surface. Use extra flour on the rolling pin if it starts to stick.  If you don’t have a rolling pin, you can use a large bottle.  It should make 6 flatbreads about the size of a bread and butter plate.

4.  Pan-fry the flatbreads.  Use a crumpled piece of  baking paper to cover the surface of the pan with a small amount of oil. Then heat the pan until medium hot.   Cook the flatbreads for 3-5 minutes on each side.

4. When flatbreads are cool,  store them in a large snap-lock bag in the refrigerator or in a bread tin.  Makes 6  flatbreads.

Variations:  Add 1 tbspn very finely chopped sundried tomatoes to the mix; Add 2 tbspns finely grated parmesan cheese and mix well.

Based on  a version in Mollie Katzen’s Moosewood Cookbook.

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