I have been cooking up a storm over the past few weeks! Three friends had babies, my mom had surgery on her wrist, and two other friends had sick kids, so I have been in the kitchen a lot (I made Dreena Burton’s Mac Oh Geez for all of them, adding 1 cup of pumpkin puree to the sauce)! I have at least 4 new recipes to share with you, plus a “back-to-school, nut-free snack guide!” I’m also working on a guest post for my friend Nell’s site Whole Parenting on beginning solids—Jonathan just started solids a few days ago and he is LOVING pumpkin!
However, the boys seem to tag team and make sure that between the two of them, someone needs me every single moment of the day! Hopefully I will find the time in the evenings to get these recipes and posts jotted down for you!
^^^ these two derail ALL productivity. ALL of it.
Tonight I want to share a recipe for Moroccan Flatbreads! Years ago, when we were first dating, Irving and I took a bread making class at Sur la Table. This class was money well spent: our pizza dough recipe came from this class, this recipe below did as well, and a recipe for a spicy onion dip that I hope to share with you in the next day or two. I’ve veganized this recipe by using soy yogurt, but otherwise it is as it was taught to us.
This pita-like bread is easy to make, although it does take a little bit of time, so plan ahead. You have your inactive time for rising, plus the actual cooking of the breads (about 4 minutes each). If you have a big enough skillet, or two skillets, double up and help it to go a little bit faster! Trust me, it’s worth it. We LOVE this bread! If you have a few extras (which you probably won’t unless you double the recipe), these toast up great the next morning. I like spreading them with coconut butter and a sprinkle of cinnamon! Today I had a leftover for lunch, and turned it into a little flatbread pizza. So many options!
Hope you enjoy one of our familiy’s favorite recipes! Buen provecho!
^^^ total chaos around here, all of the time. Anyone else bake like this?
Moroccan Flatbreads, adapted from Sur la Table
1 c warm water (I use hot tap water)
2 ¼ t yeast (1 packet)
2 t sugar
1 T olive oil
¼ c plain yogurt (I use Whole Soy. I think the So Delicious Greek style plain coconut yogurt would also be great!)
3 c white flour (I haven’t made this with whole wheat flour, but my thought is that it would be too tough)
1 ½ t salt
* I make this in my Kitchen Aid mixer, using my dough hook the entire time. You could do by hand, with a little more elbow grease!
Place yeast in the bottom of your mixer bowl. Gently pour water over and allow to stand for 1 minute, while the yeast “puffs.”
Add the sugar and olive oil and give it a quick spin. Add the yogurt and mix once more. Add 2 cups of flour and begin to mix, stopping to scrape down the sides as needed. Add remaining cup of flour and salt and mix again until the dough forms a nice ball, and all of the dry flour is incorporated.
The dough will be sticky—it should have the same consistency as this:
Either in your mixing bowl or a new glass bowl, drizzle with olive oil and then place the dough in, turning a few times to coat the ball with oil. Cover with plastic wrap and place in a warm spot and allow the dough to rise, until doubled.
Turn out the dough onto a floured work surface. Knead a few times and form a ball. Divide the ball into 8 pieces. Roll each one into a ball and roll or stretch into a rough 4 inch circle. Set the circles back onto the floured work surface and let sit for 10 minutes, rising again.
After the dough has rested for 5 minutes, turn the heat under your pan to medium (I like to use my cast iron, but any skillet can work). Do not grease the pan.
After the dough circles have risen, begin to form the breads. Stretch or roll the dough into a larger circle, but don’t let it break. Lay each one on the hot pan for 20 – 30 seconds to “set” and then flip.
^^^ just set
Cook for 1-2 minutes, until brown, and then flip back to the first side, cooking for 1-2 minutes more. Depending on your heat this can be a bit slower. I am impatient and keep my heat higher than I should, but it often results in extra “crispy” spots.
Remove each from the pan and allow to cool on a wire rack. Serve with hummus or spicy harissa (recipe coming tomorrow I hope!).
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