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Credit: Gabrielle Quiñónez Denton and Greg Denton, Co-Chefs, Ox, Portland, Oregon
The National Culinary Review, May 2016


3 cups all-purpose flour, plus additional for dusting
1½ t. kosher salt
½ t. ground black pepper
1 t. baking powder
1/3 cup extra virgin olive oil
1 cup warm water (110-115°F)


1. Place flour, salt, black pepper and baking powder in bowl of stand mixer fitted with dough hook attachment. Mix on medium until combined. Add olive oil and water; continue mixing on medium until dough forms ball, about 30 seconds. Stop; scrape down sides of bowl. Continue mixing 1 minute. Portion dough in 1½ oz. pieces; roll each piece into ball, place on lightly floured baking sheet. Cover with clean kitchen towel; rest in refrigerator 30 minutes.

2. Preheat large heavy-bottomed frying pan or griddle over medium-high heat. Remove dough balls from refrigerator; place 1 ball on flat work surface. With rolling pin (and without adding additional flour), flatten into oblong shape, about 5 x 8 inches. Repeat process with 2 more dough balls. Lower heat to medium. Gently peel 1 flatbread off work surface; carefully place in heated pan. Cook about 30 seconds, or until dough starts to bubble and underside has golden-brown spots. Flip over; cook second side 15-25 seconds longer, or until just cooked through.

3. Remove flatbread from pan. Place on half clean kitchen towel; fold over other half to cover. Cook remaining 2 flatbreads; stack on top. Repeat process with remaining dough balls (2-3 at a time). Store cooked flatbreads up to five days in refrigerator.


16 flatbreads


Bread/Pastry, The National Culinary Review, Vegetarian

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