The best thing since flat bread

Although there are several more ambitious recipes from Tuesday night’s cooking show that I’d like to try, the one I’m currently trying – and fascinated by – is a remarkably-simple one: flatbread.

Chef Steve Petusevsky demonstrated a simple stir-together yeast dough, no kneading necessary, that you can use to make pieces of flatbread (or mini-pizzas, pocket sandwiches, etc.). The fun thing is that you can make up a batch of the dough and keep it in the fridge for up to two weeks, pinching off a little two-inch ball whenever you want to make an individual piece of flatbread. For me, that’s perfect. Steve said the dough actually gets better in the fridge. My last use certainly smells and tastes yeastier than the original use from that batch.

The bread can be cooked on a griddle, on a sheet pan or pizza stone, or – get ready – on a George Foreman grill or panini press. George Foreman grills are one of the sponsors of Relish’s cooking show tour, and so that’s what they used Tuesday night. My old George Foreman grill is showing its age – the nonstick coating is chipping away from the top of the grill ridges – but it works fine for this.

Anyway, what I discovered is that you can make a sort of flatbread grilled cheese pocket on the Foreman grill. Get two balls of the dough. Stretch one out as if you were making a simple piece of flatbread. Put a little pile of shredded cheese in the middle. Cover with the other piece of flatbread, crimp or smash the edges together to seal, and then cook the pocket on the Foreman grill.

Here is the link to the basic flatbread recipe. I divided all of the quantities in half and it worked just fine.

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