Make a stack of these easy flat breads for great hot weather meals, lunches or quick on the go meals.
I used an assortment of chopped veggies I had in the fridge to make these last night but I have included chopped, grilled chicken too.
I adapted this recipe from the King Arthur Flour Baker's Companion, one of my favorite cookbooks, I have never had one of their recipes fail. I added herbs to the dough giving it a lovely flavor so if you want the bread plain just don't add the herbs and do everything else the same.
Makes 8 breads but unless you have a very large appetite you can get 10 out of this.
3-3 1/3 cups flour, I used white spelt but they call for all purpose
1 1/2 cups boiling water
1/4 cup potato flour
1 1/4 teaspoons salt
2 tablespoons olive oil (the original recipe used vegetable oil but I prefer olive oil)
1 teaspoon instant yeast
1 1/2 teaspoons onion powder (not salt)
1/2 tablespoon dried onion flakes
2 tablespoons dried parsley
1 teaspoon garlic powder (not salt)
1/2 teaspoon dried thyme
Put 2 cups of the flour into a large mixing bowl,
Knead a couple times
As you remove from pan, place in a clean towel and fold over the breads. This causes them to cool slowly with some of the steam so they don't become crisp and break.
I sauteed some mushrooms and onions, chopped cucumbers, tomatoes and olives, shredded some Monterey Jack cheese and made some garlicky ranch dressing.
I can think of lots of other things to fill these with but would love to hear what you use!