It’s been busy around here. Top that with a bit of nasty hot weather and you got a gal who doesn’t really want to cook much. I personally would be happy eating raw carrots and watermelon all day long, but the mister, he needs a bit more substance then that. And sure, he wouldn’t mind going and picking up something kinda gross at the store or eating pasta noodles or a giant block of cheese for his meals., but I can’t let that happen. Cheese sweats are gross.
My quick and easy solution……these flatbreads. I have been making these flatbreads for a long time now. I think I got the original recipe off of the King Author web site a few years back, but since then, have tweaked the recipe and added in some whole wheat flour to give them a little more texture and nutrition. They really are easy to make. They are not yeasted, which cuts out a big chuck of time, are cooked on the stove, (which eliminates the hot oven…woo hoo) and makes enough for a few meals. They can be topped with any array of stuff, from pizza toppings, to a good smear of nut butter and banana, making a perfect meal.
So last night I made a batch, took a couple, piled them up with stuff and went about my day.
And heres how it goes!
The stuff. All purpose and whole wheat flour in my gorgeous new/old vintage ge mixing bowl (I just developed a new obsession for vintage milk white mixing bowls..this is #2). Then there is salt, baking powder, olive oil, and water.
Combine the baking soda and salt with the flours and whisk together. Then add in the oil and water and mix until dough is formed. Now remove mixing spoon and use your hands to knead dough right in the bowl a few times and form into a ball.
Your dough should come out looking like this. Not to doughy, not to sticky. If it seems to dry or wet, just sprinkle in a bit more flour or water.
Divide dough into 6-8 equal sized balls and place on counter, cover, and let rest for a few minutes.(this is when I clean up my mess)
Preheat a lightly oiled skillet on medium high heat. While that is going on, roll out the balls of dough to about 1/4 inch thick and about 6 ish inches in diameter.
One at a time, place dough on skillet and cook for about 4-5 minutes or until it get nice and browned and slightly crispy. Flip and do the same for the other side. Remove and place on a rack to cool (don’t stack them ontop of each.. they will get soggy) Repeat until all dough is cooked. (Lightly oil pan in between each flat)
A big pile of flatbreads oh so good.
So you want to top your flatbreads? Well here is some stuff.. An onion thinly sliced up. A tomato also sliced up, and some sweet ass pea pesto(heres the recipe) that I found in the back of the freezer.
Caramliszed the onions. Onions cooked on medium low for about 10 minutes( I was cooking these up while I was making the flatbread) When onions are done, push them over and quickly sear the tomatoes on the pan… just a minute or so on each side, just to soften them a bit.
Smear the flats with the pesto. Top with the tomatoes and the onions…
.And thats how its done my friends.
Super East Stovetop Flatbread with Stuff
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons baking soda
- 3/4 cup cold water
- 2 flatbread
- 2 onion
- 1 tomato
- 1/2 cup this pea pesto (or any pesto)
- salt and pepper
- olive oil for the pan
In a large mixing bowl, whisk together the flours, salt, baking soda and salt. Add in the oil and the water and mix until dough forms. Either in the bowl or on the counter, give dough a few good kneads. Form a dough into a large ball and cut into 6-8 equal sized pieces and form them into balls. Cover with a cloth and let rest for 5-10 minutes
Preheat a large skillet to medium high
On a floured surface, working one at at time, roll out dough to about 1/4 inch thick (Can go a bit thicker or thinner per your preference) Lightly oil skillet and place rolled dough right on into the preheated pan.
Cook each side for about 4 minutes, or until there are a good amount of little brown spots all over.
Repeat with the rest of the balls.
Eat right away with stuff (or cool and store in a air tight container for up to a few days or freeze . Reheat well in the toaster)
For the toppings
Thinly slice onion and toss into a lightly oiled skillet on medium low heat and sprinkle with salt. Cook slowly until soft and tender, about 10 minutes. When the onions are done, thinly slice up tomato and either remove the onions or push them to the side in the pan, and place tomatoes on the hot pan. Cook each side for about a minute, just to soften the tomato.
Take your flatbreads (warm it up if you want.. they fit well in the toaster) and spread each with half the pesto. Top with tomatoes and caramelized onion.
Freshly ground pepper sprinkled on top is nice.
Fork not required but makes eating these look a little more classy.