Flakey Flatbread

A fairly labor and time intensive flatbread. Just the thing to help ward off my nicotine cravings.

This is a quite flakey flatbread partly due to the almost puff pastry construction using layers of dough and butter. We won’t be folding and rolling, be we shall be rolling and rolling, and then some more rolling.

All good things to keep the hands, eyes and mind busy. Plus at the end there is a crusty, flakey, buttery mouthful of goodness to help keep the nicotine demon away.

Flakey Flatbread

An almost Indian preperation of an almost french dough. Flour, water, salt and butter, what can go wrong.

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Prep Time 1 hour hr

Cook Time 32 minutes mins

Total Time 5 hours hrs 32 minutes mins

Servings 8 flatbreads

Ingredients

  

1x2x3x

• 20 gram Salt
• 90 gram Butter Unsalted, melted
• 360 gram AP Flour
• 180 ml Water Warm

Instructions

 

• Mix salt and flour in stand mixer. Drizzle in melted butter, using dough hook, mix in water, mix / kneed until shiny and soft, cover and rest 4 hours
• Divide rested dough in 8 pieces. you should have 675 - 700 grams of dough, call it 85 - 90 grams per portion, roll into balls, place balls on baking sheet, and place in oven with a pan (sheet pan) of hot water for 15 minutes
• Working on dough ball at a time, roll out very thin, 9-10" diameter. Bush each round generiously with butter and dust with fine salt, roll each round into a tight snake, then coil each snake into a disk. Rest each back into oven, whilst working on the rest. Seperate with pieces of oiled parchment paper.
• Whence all the balls are made to rounds, made to snakes, made to coils, working one coil at at time roll out to 9-10" Diameter. Brush with softened butter on each side and cook on a griddle over medium high heat. Look for browing, blistering and cooked through.

Notes

This is a recipe designed to keep me busy for an afternoon, and an experiment in something other that yeasted breads.

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