Sara Novak
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I was truly surprised at how easy it was to make flatbread. The only trick to the trade is that you need to watch it carefully or it will burn. But if it's not fully browned it will be under cooked and therefore chewy and doughy. I used to think that making bread was out of my league but a few years ago when I nose-dived in I realized that it was totally doable and tons of fun. But this is even easier than regular bread.
You can make it plain or with a little bit of olive oil. I did it both ways and I have to say that brushing the flatbread with olive oil makes a world of difference. Next time I'm going to brush it with olive oil and add sea salt. I have a feeling that it will be quite the party in your mouth.
You can use an oven (400 degrees) to cook the bread. It's 40 degrees outside and no longer a good time for grilling in South Carolina.
Homemade Flatbread
1 ¼ cup sifted flour
½ cup durum flour bran
1 tsp salt
Sage, chives or any herbs
½ cup warm water
Method
1. Combine dry ingredients in a mixing bowl. Add water and kneed. It should be fairly
elastic after a few minutes of kneading. It should not be sticky.
2. Roll into a log and place in a plastic bag for ½ hour or more.
3. Slice log into six pieces and roll out on a floured surface. They should be thin, and regular application of flour is necessary to achieve this.
4. Grill on BBQ over medium heat. Keep the cover closed when possible so the BBQ functions like an oven.
Local to: I'm in South Carolina but you should be able to find local herbs in most areas of the country. The flours, salt, and olive oil if you use it, were sourced elsewhere. Look for organic to reduce your impact when shopping for items you can't find locally.
This recipe is from The 100 Mile Diet website. Don't miss The 100 Mile Challenge on Planet Green.
Planet Green Video:100 Mile Challenge Shorts: 100 Mile Honey
More on the 100 Mile Challenge:
The 100 Mile Challenge
The 100-Mile Challenge Episode: Back to Basics
The 100-Mile Challenge: The Participants
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