I caved last night and ate about 3 square inches of gluten, in the form of this, probably THEE most unbelievably amazing flatbread I’ve ever had in my life. And I really don’t feel like that’s an overstatement at all, though I will confess that at times I do feel like the queen of superlatives. (I like to call it “being enthusiastic”.)
It’s safe to say that good bread is one of my family’s love languages. So when they had to be away for a whole day, leaving the evening meal in my hands, I made bread. It’s just a little extra effort that makes dinner that much more special and enjoyable.
For me, not eating bread is undoubtedly the worst part about being gluten free. But I still give in on rare occasions, such as last night, and it’s generally worth it. Since I know many people who read my blog have no issues with gluten, I had to share this recipe. It’s just too good!
Recipe from Bon Appétit Magazine, February 2014
3 cups all purpose flour
1 teaspoon sea salt
6 tablespoons butter, melted
¾ cup water
4+ tablespoons butter, at very soft room temperature
Flaky sea salt, like Maldon
Whisk the flour and salt together in a large bowl, then mix in the butter until completely combined. Use a fork to stir while slowly incorporating the water. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. The dough will look glossy and feel silky.
Wrap the dough in plastic and set it in a warm spot to rest for at least 4 hours.
When it’s ready, unwrap, cut the dough into 10 equal pieces. Shape each into balls. Cover and let rest for about 15 minutes.
Take one ball, roll it into a thin disc, brush with butter, then start at one side and roll into a rope. Roll the rope between your palms and the work surface to elongate slightly, then wrap the rope into a tight spiral. Press down lightly with your hand, then, on an unfloured work surface, roll out into a very thin disc. It should be about 10” in diameter and no thicker than ⅛”. [This step is illustrated at bonappetit.com for visual reference.] Repeat this step with the remaining 9 balls, stacking the finished rounds between sheets of olive oil-brushed parchment paper.
Heat a medium-sized skillet over medium-high heat. Brush both sides of one disc with butter and then cook for about 1-2 minutes on each side. Remove from the pan and sprinkle with flaky salt. Repeat the process to cook all of the dough.
Makes 10 flatbreads.