Nothing warms up a cold winter day like hot, homemade carbs. Pasta gets more than its fair share of our quick carby indulgences. When there’s time, we turn on the oven and shape a disk of dough into a simple flatbread. This warm, flavorful dough can be topped with nearly anything from tomato sauce and cheese, aka pizza toppings, to a smear of mashed potatoes and crispy bacon bits. A local restaurant tops its crispy dough with grapes and blue cheese.
Many flatbreads are made without yeast or leavening—hence the name flatbread. I prefer the tenderness of a yeasted dough with a bit of olive oil for flavor for my flatbreads. The result is similar to focaccia dough—super tender, yet crisp enough on the bottom to eat out of hand.
Flatbreads needn’t be round. Oblong or rectangular flatbreads are well suited to cut into appetizer-sized portions. Flatbreads also sport fewer toppings than pizza. Melting cheese, ubiquitous on a pizza, can be skipped on a flatbread.
The dough that follows comes together in a food processor in less than 10 minutes. No hand-kneading required. The dough can be stored in the refrigerator for a couple of days. Just allow it to return to room temperature before shaping. When you’re short on time, substitute refrigerated pizza dough from the local supermarket.
Mushrooms, sauteed with sweet onion and Kalamata olives, and topped with nuggets of soft cheese, prove a great combination for a meatless meal or appetizer. The mixture is so flavorful it can be used as a topping on store-bought focaccia, ciabatta, pita, or naan bread.
Easy Flatbread Dough
Makes 3 large flatbreads (about 1 1/2 pounds dough)- 2 1/2 cups all-purpose or bread flour
- 1/2 cup whole wheat flour or more all-purpose flour
- 1 teaspoon salt
- 1 envelope active dry yeast
- 1/2 teaspoon sugar
- 1 1/3 cups very warm (105 to 115 degrees F) water
- 3 tablespoons olive oil
2. Dissolve yeast and sugar in the warm water in a small dish. Let stand until bubbly, about 5 minutes. Add to the flour mixture along with the oil. Process until the dough forms a ball. If it is sticky, add a little more flour. Use the food processor or mixer to knead the dough into a smooth ball.
Mushroom-Kalamata Olive Flatbread With Ricotta
Makes 3 flatbreads- 1 1/2 pounds Easy Flatbread Dough, see recipe
- 1 pound assorted fresh mushrooms, wiped clean, trimmed
- 1/4 cup olive oil, plus more for brushing
- 1/2 cup chopped sweet onion
- 2 cloves garlic, finely chopped or crushed
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon each: dried thyme, salt, freshly ground black pepper
- 1 cup ricotta cheese
- Crushed red pepper flakes to taste
- 1/4 cup fresh chopped parsley, chives or cilantro or a combination
2. While dough rises, make mushroom mixture: Cut mushrooms into 1/2-inch thick slices. Heat 1/4 cup oil in a large nonstick skillet over medium heat. Add onion and saute until soft, about three minutes. Add mushrooms. Saute over medium-high heat, stirring often, until golden, 8 to 10 minutes. Stir in garlic and cook 1 minute. Stir in olives, balsamic, and thyme; cook until absorbed. Season with salt and pepper. Set aside.
3. Heat oven to 400 degrees F. Line two baking pans with parchment paper or silicon pads. Generously oil the paper or pan.
4. Divide dough into three pieces. Stretch each piece into a 10-by-7-inch rectangle about 1/2-inch thick. Place on prepared baking pans. Use your fingertips to create dimples in the dough. Brush dough generously with oil. Top each dough piece with 1/3 of the mushroom. Place spoonfuls of the ricotta in several places over the mushrooms.
5. Bake until dough is puffed, golden on the edges and crisp on the bottom, about 25 minutes. Sprinkle with crushed red pepper flakes and herbs. Serve hot.
