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Instructions |
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1. Mix the flour and salt together and set aside.
2. Whisk the yeast into the water in the bowl of an electric mixer
fitted with the dough hook. Wait 2 minutes, then whisk again to
make sure it’s completely dissolved. Whisk in the oil.
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3. Stir in about half the flour mixture until smooth, then stir in the
rest. Beat on medium speed until fairly smooth, about 3 minutes.
Stop the mixer and let the dough rest for 10 minutes.
4.Beat on low speed again until the dough is smoother and
somewhat elastic, about 3 additional minutes
5.Scrape the dough into an oiled bowl and turn it over (it’s very
soft, so it’s best to use a flexible scraper) so that the top is oiled.
Cover the bowl with plastic wrap. Let the dough rest until it starts
to puff, 15 to 20 minutes.
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6. Scrape the dough to a lightly floured work surface. Pat and
stretch the dough into a rectangle 3 times longer than it is wide.
Fold one third of the dough over the middle section, then fold the
other side over that.
7. Turn the dough 90 degrees and repeat stretching and folding.
8.Return the dough to the bowl (it may be necessary to oil the
bowl again) and turn it over so that the top is oiled. Cover with
plastic wrap and let the dough rise until it has doubled in size,
about 30 minutes.
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9. The soft dough might be difficult to shape, so flour the work
surface well to prevent sticking. Form large flatbreads on a rimless
cookie sheet, flexible cutting board, or piece of stiff cardboard to
facilitate transfer to the pan.
10. Preheat oven to 425 F. Bake in preheated oven for 30 to 40 minutes. Mist with water 3
times in the first 15 minutes. Loaves are done when their bottoms sound hollow when
tapped. Let cool on wire racks before serving.
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Originally Submitted
9/9/2012
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