There were so many pizzas we wanted to get to this month, but there just is not enough days or holes in the belt to get through more than 6 kinds of pizzas. We will add more to the books next time.
We made personalized flatbreads for the family. When devising the recipe, I decided against yeast. They are supposed to be flat, we shouldn’t need any yeast. If we can do without, let’s. Instead we did use baking soda, but left out the acid to activate the rising agent.
Take-Home Tips: Make sure the skillet is very hot and well oiled each time you add a flatbread. I recommend dividing them into four, then preparing your skillet, let it get hot, while you flatten each one with your hands or a rolling pin. Don’t make them bigger than your skillet. If you can cajole each consumer to prepare their pizza (adding the toppings), then you can focus on preparing the flat breads. The time it takes to flatten and stretch each ball and add the garlic butter is roughly how long each flatbread should sizzle in the skillet. You could easily add seasoning to the dough to make it that much better.
Scoring: 8 of 10. One personal sized pizza was plenty for a meal. The possibility for toppings is restricted only to your imagination; the crust should hold up for a large quantity of toppings. This is an easy way for everyone to have a personalized pizza that isn’t much more difficult to make than one large one. Flatbreads are typically cut in unusual shaped slices due to their unique shapes, which can be fun. The slimness of the crust helps reduce the bloating unhealthy sensation attainable after eating a pan or regular crust pizza. The size of the pizza is limited to the size of your skillet, and the extra equipment means more dishes.
Ingredients:
3 ½ cups flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. oil
1 cup warm water
1-5 tsp. desired seasoning (oregano, basil, garlic, Italian seasoning)
3 Tbsp. butter
2 tsp. minced garlic
Instructions:
- Combine 2 cups of flour with the powder and salt in a medium mixing bowl then add the oil and water. Mix until combined. Add another cup of flour and mix together.
- Knead dough on a floured surface with floured hands until sticky to the touch but not overly sticking to your hands (about 5 minutes).
- Oil the mixing bowl and cover the dough to rest for 15 to 20 minutes.
- While it sits melt butter (or margarine) and add the minced garlic, stir.
- Preheat oven to 400F. and grease 2 baking sheets. If you have one, oil a large cast iron skillet and place it on the stove on medium high heat, otherwise oil a large skillet.
- Divide dough into 4 equal parts and roll one at a time, out on a floured surface. Using a rolling pin or your hands (I just used my hands) spread each dough ball out to the size of your skillet.
- Place the dough flat in the skillet and quickly spread with the garlic butter. Flip after about 3-6 minutes, when the dough is slightly cooked and there are brown spots.
- Once both sides are cooked, remove from skillet, place on the oiled baking sheet, add more oil to the skillet and add the next flatbread to the skillet. Repeat 2 more times, cooking all the flatbreads.
- While the next flatbread cooks, apply toppings to the finished flatbreads.
- Cook in the oven for 15 minutes, then broil on high for 2-3 minutes.
Food of the Month 