7/24/13

Rosemary Garlic Flatbread



This week has been busier than most but I'm finally here with part two of the homemade bread dough post below.  The first half of the dough was made into that incredibly beautiful folded garlic herb pull apart bread but I also made individual flatbread.  I love a garlic herb Naan style bread and this was similar to that.  It went perfectly with the pasta alfredo dish that was served that night!

You can top these with whatever you wish!  We love garlic in this house so it's a given that I almost always will use olive oil, butter and garlic in some form.  You can leave them plain if you wish and bake them as a drier bread, you can put oil, butter, herbs, spices, whatever you wish.

Also keep in mind;  these make very, very delicious individual pizzas!  That is how we used two of them the next day for lunch.

Here is the post for the dough - I used half for the pull apart bread and half for this awesome flat bread.




Elegant Garlic Herb Pull Apart Bread

4 1/2 t - (2 pkg.)  active, dry yeast
1/2 c warm water
1 t sugar
1/3 c additional sugar
1 1/4 c warm milk
1/2 c butter, melted
2 eggs
1 t salt
6 c flour (additional 1 cup on stand by)
1-2 T fresh, minced garlic
2 T fresh, chopped parsley or 2 t dried
1 t garlic salt (optional - cut out if you need to cut down on salt)
4 T butter, soft

In a large mixing bowl, place the yeast and warm water with the 1 teaspoon sugar.  Stir gently and let set about 1 minute to dissolve.  Add the milk, melted butter, eggs, salt, 1/3 c sugar and about 3-4 cups flour.  Stir by hand or use your bread dough hook on the electric mixer and stir to form a soft dough starting with 3 cups flour and adding more to get the dough to form.  This should be a total of about 6 cups.   Knead by hand on a floured board 6-8 minutes or by mixer with dough hook, about 4-5 minutes.  In a greased bowl, turn once to cover the dough with oil or grease, cover and let raise until doubled in height.  This could be 25 minutes to an hour or more depending on how warm the area you are letting it raise is.

Punch down dough and place on a floured surface.  Divide dough into 4 portions.  The bread I made above was using just 2 dough portions of the dough and using the other two for something else.

Roll each portion into a rectangle about 14 inches by 6 inches.  Spread about 2 tablespoons of the butter over the rectangle and use half your garlic, garlic salt and parsley to sprinkle over the dough.   Fold the dough up accordion style (back and forth, back and forth) about every 2 inches.  Cut the folded dough into slices about 1 1/2 inches wide with a very sharp knife.  Place them standing up in a round, greased pan with the folds showing upwards.  Continue with your dough to fill a round circle in the pan.

Cover loosely and let raise in a warm place about 15-20 minutes just until it starts to raise and get puffy.  Bake at 375 degrees about 20-25 minutes until the top is golden brown and the bread is done.  Let cool about 3 minutes in the pan before turning out to a wire rack.  Let cool about 5-10 minutes before serving warm.

To make the flatbreads:  I divided the dough up into equal size pieces and rolled out individually to flatten.  Poked with the end of a wooden spoon to make indentations, drizzle with olive oil, spread with butter and top with your choice of herbs.  Bake at 375 just until golden brown.  Use as a bread with a meal, a sandwich base, or pizza.











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