mventura

Basic Flatbread

Great British Baking Show: “The Beginnings” (Netflix), Season 5 (PBS)                                                   –A.K.A. The Great British Bake Off Series 3 

Episode 2:                                                                                                                                                         Signature Challenge– Two Flatbreads: Yeasted & Non-Yeasted

Non-Yeasted Bread: Basic Flatbread

 

I decided to go with a really basic flatbread for the non-yeasted bread. I’m not too experienced in this area, so I wanted basic. I planned on adding some Italian spices to the dough, but of course forgot to so it ended up being completely plain, but the dinner I made to go into the flatbreads made up for the lack of spice. The recipe I found is only 4 ingredients plus the oil for pan frying. 

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I do plan on trying the spices out next time and possibly rolling out the flatbreads a little thinner. The consistency of the bread was a little weird to me. 

The flatbreads were easy to whip up. I just combined everything, kneaded the dough and then rolled out each piece and fried them in a pan. I decided to do an Italian theme so, to go with the flatbread I sauteed some zucchini, sausage, and mushrooms and grated mozzarella cheese. I also heated up tomato sauce to pour on it all. It ended up being like a burrito bowl except Italian version. 

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All of that went onto the flatbread and I ate it kinda like a taco or something. My husband threw all his food in a bowl and ate the flatbread separately. So eat it however you want it! I included my recipe below and the link to the original flatbread recipe I used. 

Flatbread Pizza Bowl 

Flatbread recipe borrowed from Julie Goodwin.

Ingredients:

  • Marina Sauce (store bought or your own recipe), warm
  • Mozzarella, shredded
  •  2-4 zucchinis, diced (more towards 4 if they’re smaller)
  • 4 sweet Italian sausages
  • 1lb shitake mushrooms
  • salt
  • pepper
  • olive oil

Flatbread

  • 1 1/2 c. milk
  • 1/2c. butter, cubed
  • 4 c. flour
  • 1 tsp. salt
  • olive oil, for frying

Directions:

  1. Preheat oven to 425°F. Dice up zucchini and lay flat on a cookie sheet with parchment paper. Season with some salt, pepper, and olive oil. Mix up with hands to make sure they’re evenly coated. Roast for 10 minutes, turn them over and roast for another 10. They should be tender when complete. 
  2. While zucchini is roasting, take sausages out of casing and break up into a medium/large non-stick pan. Cook until golden brown, about 10 minutes. In a separate pan saute mushrooms. 
  3. While zucchini and sausage are cooking, heat the butter and milk for the flatbread in the microwave until the butter is melted. Add the dry ingredients and the milk mixture into the stand mixer and mix with dough hook until combined. Take dough out and knead for 5 minutes. Wrap the dough up in siran wrap and let rest for a half hour. 
  4. While dough is resting, put your cooked sausage and zucchini on a plate and shred mozzarella. Keep warm in microwave.
  5. Once dough is ready, cut into 8 equal pieces. Roll out each piece as thin as possible, then fry in pan with a little oil. Do about a minute on each side, and it should be cooked. Cook all 8 pieces. 
  6. Assemble by adding the sausage, zucchini, mushrooms, mozzarella, and marina in bowl or on top of flatbread. Eat your pizza bowl with flatbread or like a flatbread taco, or you can even assemble it into a pizza.

 

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