How To Make FLATBREAD with Claire Saffitz | Dessert Person

i said in a previous video that the english muffins were the only recipe in the book that aren't baked that was a lie because these flatbreads are also griddled hey everyone i'm claire saffits welcome to my home kitchen today i have a very exciting recipe to show you from dessert person i am making my soft and pillowy flatbread dough there's a little bit of cooked potato in it so it's a really interesting spin on sort of easy flat bread recipe and then i use that dough to turn it into this feta stuffed flatbread with satar and i make this incredibly delicious eggplant dip and it's so so good [Music] i'm gonna use a stand mixer with the dough hook mostly because i already had it out and it's here and i'm feeling a little lazy but i would say most of the times i've made this i've done it by hand so you can do either one ingredients for just the flat bread dough and it's really an all-purpose flatbread you can use to make wraps you can use it for dip a side dish for any kind of saucy like meal that you have so this is just for the plain dough so i have some all-purpose flour active dry yeast olive oil kosher salt and a potato [Music] all right so i'm gonna peel my potato and i want about eight ounces of uncooked potato after it's peeled potato in a recipe doesn't have to be just for potato bread it really does contribute a great texture to all styles of dough so i thought why not put it in a flat bread dough where you want it to stay really soft and flexible and not get hard and crispy all right so this is going to go in my small saucepan and then just a little water to cover not a lot of water so just barely covered it i'm not salting it either set this over medium-high heat this should take less than 10 minutes really at this point but you want it to be completely tender so we'll come back and then when i drain it i'm obviously going to save the water so while that's coming up i will combine my other ingredients so i have my flour you could do this with bread flour that would be fine i'm going to add two teaspoons of diamond kosher salt if you're using morton use one teaspoon so i just forked into a piece of potato and it's very tender there's very little resistance and now the water that's left over in here that's filled with all of this potato starch i'm going to save this will be the water that i use to bring the dough together and to proof the yeast i need about a cup so this recipe uses a teaspoon of active dry yeast which is not a lot you don't really want it above 115 because then you risk killing summer all the yeast so it's helpful to have a thermometer here but in general if something feels lukewarm like slightly warmer than body temp then you're good we're gonna measure out a quarter cup for the yeast if you know that the yeast you're using is good and maybe you're taking it from the same packet or jar where you've already made something and it was fine you can skip this and just add the yeast directly to the flour mixture so i'm stirring to dissolve those little yeast granules in that warm water the water has this potato starch for the yeast to start to feed on so i should theoretically see some bubbling and everything of the yeast after a few minutes i can add my oil to the remainder of my potato liquid and then with my potato i'm just going to mash this with the fork i'm going to add this to my bowl of flour oh see see it just bloomed crazy looking right it loves that potato water this is good to go i'm gonna add this i'm gonna add the rest of the liquid and scrape in all that potato bits everything okay so now i can start to mix i'm going to start on low [Music] i don't know how long i've been mixing i lost track of time but it looks good it's pulling away from the sides it is sticking a little bit to the bottom but in general it looks really smooth it's like super elastic obviously i let the mixer do all the work here if i were to work this by hand it would probably be a little bit soft so you can add flour so i didn't add any flour here but if i were doing it in a bowl or on the work surface i'm sure i would have added flour to make it a little more workable it's okay it is a really soft dough so if you feel like your dough is a little bit sticky that's normal so i have my bowl scraper here just a flexible piece of plastic that's really good for scraping down the sides of bowls hence the name so i'm going to get this out onto the surface get that bowl really clean and now i want to let it rise i'm going to put it back in the bowl but first i'm going to oil the bowl a little bit i don't it's pretty clean so i'm not rinsing it out or anything but go ahead and rub that around the bowl and then i'm going to use my bowl scraper to help me gather the dough into a circle this is going to go into the bowl and now cover it and this is going to rise at room temperature until it's doubled in size and that'll be depending on how warm your water was and the temperature of the room maybe one to two hours call an hour and a half [Music] this dough i made last night and you can see that i didn't let it rise from temperature at all i just put it right in the fridge and because the dough was warm from the potato water and from the friction of the mixer it rose and really did about double in size overnight now what i want to do is portion it out so i'm going to divide this into eight pieces because this recipe makes eight pieces of flat bread i'm not gonna weigh it because i don't really care that much about each piece of flatbread being exactly the same size first i'm gonna grab a sheet tray because i want a place to put the balls of dough then they're going to go through their second rice this is a very olive oily recipe and the olive oil gives this really soft dough this crisp exterior so you get all these different textures and you get that little charred crispy part and then the soft pillowy inside and it's just a matter of sort of tucking the edges underneath itself you can kind of gather these irregular edges up toward the center and make like a little bundle so sometimes i say it's like a teardrop shape or like a bulb of garlic and then you want to flip it over so that the rounded side is up and then you can go back in with your bowl scraper bench scraper and tuck the dough underneath itself and that is causing it to sit really high in this round sort of dome shape and then that's it so once you have something smooth and round just transfer it to your prepared baking sheet i like this because i can see through it and it doesn't touch the top of the dough so these things are great i'm gonna just let this sit at room temperature so i'll move it right here and while those are rising though i'm going to make this incredibly delicious eggplant dip it's sort of similar to like a bapaganoosh or other kind of eggplant dips you might know and it's really simple the first step is to char your eggplant i already did that step because it takes a little bit of time in my broiler and it would make things really hot in here but here i have two like a medium large globe eggplant aka italian eggplant i use them because they have a high flesh to skin ratio and that's what you want so i just poked a couple holes put them on a baking sheet stuck under my broiler and turned them every so often until they were totally blackened and the flesh inside kind of collapses if you were charring it and making this straight away i would let the flesh itself drain after you scoop it but these have had quite a while to drain so i'm just cutting off the stem portion you can see that the flesh really easily separates from the skin and i don't bother to take off the seeds the seeds just go right in so you can see that the skin becomes like a shell and the flesh just naturally separates right off the skin is garbage this is one cup of labna which is a strained yogurt you can find it in middle eastern grocery stores i love it because it's really rich and super tangy you can just use plain greek yogurt as a substitute if you don't have lobna eggplant like plus creamy that's a great combo i want a half cup of chopped parsley leaves these leaves i just picked last night so this is going to get buzzed but just give it a little head start i think the most important thing with any eggplant dip is that you season it really well because eggplant has great flavor but it takes a surprising amount of salt keep tasting it as you're making it and putting it together and if you're just feeling like wow i put like a lot of lemon and garlic in but it doesn't taste like a lot just keep adding salt now to this i'm going to grate in my garlic clove so if you're making this ahead of time maybe wait to add the garlic because with raw garlic the longer it sits the more powerful it becomes then two tablespoons of lemon juice and in a fairly juicy lemon that should be about half two teaspoons of kosher is the right amount if you're using morton use half because again it's basically twice as salty now some ground cumin it adds smokiness some like earthiness some spice so the recipe calls for a hot smoked paprika because i like the heat right now i just have regular sweet paprika you can always add heat another way like a couple dashes of hot sauce or some cayenne a half a teaspoon oh and then just olive oil so a quarter cup of olive oil goes in i'm a little nervous because i feel like this is a very full container but usually i just go for it it's fine you could just do this by hand and i would maybe have like chopped the parsley a bit finer you can mash the eggplant you'll just have something a little more coarse and not as smooth and silky [Applause] it almost looks like hummus so it becomes really smooth and it'll set up a little bit it's but it's definitely dipped consistency i'm going to just plate this because we're going to eat this shortly so just put it into like a shallow bowl you could have it with some extra parsley if you want i do that a little olive oil and then i give it a couple dashes of paprika on top all right so this is done i'm going to set this aside my little dough balls look like they're in a good spot so i'm ready to now shift gears and go on to stuffing and rolling the flatbreads and cooking them so it's a really fun process but it's a really visual one so it's good to be able to show you what that looks like [Music] i am stuffing the flatbread with feta i have here eight ounces of feta cheese that i crumbled i would not recommend like the super hard firm pre-crumbled stuff from the grocery store so i had a block and i just drained it and crumbled it that's inside the flatbread when the flatbread is cooking i like to brush it with a zatar oil which i'm going to make so zatar is a middle eastern spice it is the name of both a plant that grows an herb and a spice blend so this satar is a combination of the herb plus sumac plus sesame seeds plus what else salt i think sumac sesame oh and this has a little olive oil in it you see like little flecks of red in there that's the sumac the green is the zatar and then of course the sesame seeds so i'm going to combine four tablespoons of this satar and i think it's easier to find now it used to be something that was sort of a specialty item i think it's a much more common spice blend these days and i'm gonna add to that four tablespoons of olive oil and this is enough for the eight flatbreads unless you have a large griddle same as with the english muffins you can really only make one flatbread at a time so in order to keep everything warm like if you're making them for a crowd what i recommend is taking a sheet tray with a wire rack in it putting it in the oven and turning your oven on the lowest setting like so for me that's 150 and this is just a warming area where i'll take the flatbread i'll transfer it to the rack and it'll stay really warm in the oven until i'm ready to serve with a sticky dough you can either add flour or you can oil it go ahead and pat that down into something pretty thin and even now i'm going to take one ounce of feta eight ounces total so one ounce per portion and that comes out to be about like three tablespoons crumbled sprinkle that across the surface of the dough and now i'm going to roll it up so like folding in the feta like so so i have this kind of cigar and now i'm going to create a spiral or a snail shape so starting from one end twisting the dough onto itself now you can see it's like a little snail and now this can actually go back on the baking sheet this should relax a little bit before i roll it out so i'm gonna pull out another piece put this one inside and do that again so same thing kind of flattening it out so like the stuffing is kind of optional if you want to make just the tar flatbreads with the eggplant tip go ahead and do that you can skip this step but i just love the way the feta adds a little tang and creaminess and it's like little pockets of surprise when you put a bite in the flatbread so now that i have my cigar i can kind of lift it up to make sure it's not sticking and then starting at one end just twist it onto itself making this spiral shape and there we have it so this goes back into the fridge and i'm just gonna repeat that until i've done all the eight pieces of dough with parchment paper you're going to oil two pieces just on one side then you're going to place the dough oiled onto the oiled side these are not going to be perfectly round they're going to be have more of that spiral shape so you just want to get something round-ish and about eight inches across in diameter and now the parchment is a really easy trick because you can take it directly from the parchment and put it into the skillet i'm gonna take my parchment and just go like this and then take it off and you want to just let this sit until that first side is charred it's going it's like a pancake it's going to cook most of the way through on the first side and you can tell because first of all i'm seeing some bubbles so all that gas inside the dough is puffing up and expanding and you hear the sizzle because of the olive oil so that's going to make it really crispy i'll know that it's mostly cooked through because the surface of the dough is going to go from shiny to a little bit matte just like a pancake and that's how i'll know that i can flip it and of course you can peek underneath i'm going to flip this i would say that's maybe been two minutes on the first side smells really good okay so now i'm going to do you know about a tablespoon of zatar oil mixture just kind of spread it around all across and then on the second side since it's mostly cooked through it'll be much faster i'm gonna let that go okay so i have this is my penultimate flatbread that i'm cooking here and now i have my final flap right here that i rolled out the ones that i rolled out later had rested longer in the fridge so they are holding their shape a little bit nicer this is really what you want this nice even thickness you can see that the feta has flattened but then also poked through in places which is good because those places are where it gets really crispy since i'm basically done i'll take the baking sheet out of the oven because i don't need them to stay warm anymore so we're going to eat them so here you can see all the flatbreads it looks so good so i want you to look at the texture of the dough as i pull it apart it has this great bready texture and then you see the feta inside looks so good i'm gonna give it a little dip in the eggplant i'm glad i didn't put any more salt on top because i sort of forgot like the feta is of course salty so that's adding more salt like any really good dish it's all about the balance of flavors and the number of different textures so you have like soft and salty and little crispy edges and the little crunch from the sesame seeds in the zachar plus this like silky smooth olive oily bright lemony dip you could grill these by the way you could do them directly on your grill or you could put a pan on your grill so if you're outside you can be kind of socializing and like this is so so crowd pleasing i really hope you try it i am so excited this is now lunch and if you don't want to make any of this at least try the eggplant dip because it is a perfect dip for your entire summer outdoor grilling season so thank you for watching if you have more episodes of dessert person and give it a try and like and subscribe [Music] uh

Channel: Claire Saffitz x Dessert Person

Views: 450,527

Keywords: how to, how to make, claire saffitz, claire saffitz dessert person, claire saffitz makes, bon appetit, dessert person, gourmet makes, claire gourmet makes, claire bon appetit, flatbread, flatbread recipe, flatbread recipes, how to make flatbread, easy flatbread, easy flatbread recipe, easy bread recipe, bread, bread recipe, homemade bread, how to make bread, eggplant, eggplant recipe, flatbreads, garlic flatbread, homemade garlic flatbread, garlic flatbread recipe, vegan, feta

Id: 4dP4489bs-s

Length: 18min 8sec (1088 seconds)

Published: Thu Aug 26 2021

Reddit Comments

[u/terfexclusionary]

that’s my favorite dessert

[u/Love-reps]

I’ve made this! It’s delicious

[u/jimbo831]

Has anyone made this? I'm planning to make something from the savory section of Dessert Person for a pot luck this weekend and this is currently my leading option. Either this or the loaded cornbread.

[u/PlushSandyoso]

Wouldn't this flatbread fall through the spaces on the bbq grill?

[u/logger1216]

What page is it on?