FLATBREAD
1 3/4 c Warm water; (90 to 115
-degrees)
1 tb Sugar
1 pk Active dry yeast
2 tb Olive oil
5 c Flour; up to 6
1 tb Salt
2 tb Olive oil
ROASTED VEGETABLE-FETA SPREA
1 sm Eggplant
1 sm Onion; cut in half
2 tb Olive oil
2 Red bell peppers; roasted,
-peeled,
; seeded, and chopped
3/4 c Feta cheese
3 Cloves garlic
2 ts Lemon juice
1 ts Cumin
Salt and black pepper to
-taste
For the flatbread, place water and sugar in a mixing bowl, add yeast and
mix. Let stand for 10 minutes, until foamy and creamy. Add olive oil and
mix. Add flour, about 1 cup at a time. When all the flour has been mixed
in, add the salt and mix until you have a shaggy dough.
Place dough on a well-floured board and knead until it is smooth and
elastic, about 10 minutes. Place dough in a large, greased bowl, cover, and
allow to rise until doubled in size, 1 to 1 1/2 hours.
Punch the dough down and cut it into 8 pieces. Flatten the pieces with your
hand (like pizza dough) to form 4- to 5-inch circles of dough.
Heat about 1 teaspoon of the olive oil on a grill or in a saute pan until
very hot. Place one flatbread in the pan at a time and brown on each side,
about 2 minutes per side. Remove from the pan and repeat with the rest of
the rounds, adding more oil as necessary, until you have cooked all of the
bread. When ready to serve, cut into wedges.
For the vegetable spread, preheat oven to 375 degrees. Place eggplant and
onion in a baking pan and drizzle with the olive oil. Bake until the
eggplant is brown and soft to the touch, about 20 to 25 minutes. Remove
from the oven and set aside until cool enough to handle.
Place peppers, feta, and garlic in a blender or food processor and process
until smooth. When the eggplant is cool, cut it in half, scoop out the
inside, and place in food processor. Cut the onion into large dice and
place in food processor. Process until mixture is smooth. Add lemon juice,
cumin, salt, and pepper and mix well. Place in a bowl and serve with wedges
of flatbread.
Serves eight.
Yields
1 servings