Captainsbarbariflatbread Recipes

CHICKPEA MOROCCAN FLATBREAD

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

NAAN-LIKE EASY FLATBREAD

Steps:

• Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
• Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
• Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
• Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

OHRARIESKA (FINNISH BARLEY FLATBREAD)

Steps:

• Preheat the oven to 500°F Mix all ingredients until smooth.
• Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter.
• Bake for 15 minutes, until bread is firm and golden brown.
• Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.

BARBARI (A PERSIAN BREAD)

Steps:

• Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam).
• Mix bread flour, baking powder and salt together. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water.
• Knead 15 minutes on a lightly floured surface until smooth and elastic.
• Divide dough into 2 round pieces.
• Sprinkle a large baking sheet with cornmeal, transfer the dough to it. Lightly cover and place in a warm place until doubled in bulk (~1.5 hours).
• Meanwhile, bring the glaze ingredients to a boil, let cool. Brush lightly over the dough.
• Now for the tricky part! Dip your fingers into the glaze, and punch the dough down with the edges of your hands to form several long parallel ridges along the dough.
• Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds. Preheat oven to 375°F.
• Carefully stretch the dough lengthwise (it should be approximately 8 inches wide and 18 long-- I never measured it!) until it is about 1/4-1/2" thick.
• Bake 25-30 minutes, or until golden. The bread should be slightly flexible when done. If you overcook it (as I did in my first attempt- by 8 minutes), it will turn out more like ciabatta-- still good!
• Good luck!

CHEF JOHN'S NO-KNEAD CIABATTA

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

CAPTAINS BARBARI FLATBREAD

Steps:

• To Mix:.
• NOTE:.
• If using regular yeast, dissolve yeast in 1/4 cup of the water and set aside until dissolves and is foamy, about 10 minuts. Instant yeast is just mixed in with the dry ingredients.
• In a large bowl mix together the flours, yeast and salt.
• Make a well in the center of the flour mixture and pour in 1 cup of the water, honey and olive oil.
• Mix -- it will be a shaggy mess!
• If necessary add an additional 1/4 cup of water.
• With hands, knead in bowl until you've incoporated all the flour mixture.
• Cover and allow to rest for 10 minutes.
• After 10 minutes continue kneading a few minutes more until the dough becomes smooth and satiny.
• Place the dough in a clean mixing bowl that has been coated with oil, turning it over so that the top is oiled.
• Cover with plastic and and place in a warm, draft-free place until doubled in size, about one hour.
• To Shape:.
• Turn the dough onto a lightly floured surface and divide into four pieces.
• Gently shape each pience into a flattened round about 5 inches across.
• Place on parchment paper, cover with a towel until doubled, about 45 minutes.
• Place baking stone or baking sheet in oven and preheat to 375 degrees.
• Once bread has doubled in size press your fingertips into the dough to form dimples.
• Brush tops with olive oil and sprinkle with topping of choice.
• Slide the breads onto baking stone or baking sheets.
• Bake 20-25 minutes or until flatbreads are golden brown and sound hollow when tapped on the bottom.