Parmesan Skillet Flatbreads
Cooking these rustic rounds on the stovetop is fast work, fun to do and gives them a toasty exterior and moist center.Yield: 6 flatbreads
Active Time: 40
Total Time: 120
- 1 cup lukewarm water
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 package active dry yeast, (2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 1/2-2 cups all-purpose flour
- 1 cup whole-wheat flour
- 3/4 cup finely shredded Parmigiano-Reggiano cheese
- 1 1/4 teaspoons salt
- Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.
- Add 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining 1/2 cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface as needed.
- Clean and dry the bowl. Add the remaining 1 teaspoon oil to the bowl, add the dough and turn to coat with oil. Cover with plastic wrap and set in a warm place until doubled in size, 1 to 1 1/2 hours.
- Punch down the dough and divide into 6 equal balls. Dust with flour.
- Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 7 inches in diameter. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through, 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough, adjusting the heat as necessary to prevent burning. Stack the cooked flatbreads on top of each other and cover with a clean towel; let cool completely before storing.
Tips & Notes
- Make Ahead Tip: Store in a plastic bag for up to 2 days.
Nutrition Per Serving
|fat||6 g (2 g sat, 2 g mono)|
Nutrition Bonus Selenium (34% daily value), Iron (15% dv).
Carbohydrate Serving 2 1/2
Exchanges 2 1/2 starch, 1/2 fat
From EatingWell June/July 2006