OMG Flatbreads can be made on most heated surfaces, including frying pans, electric skillets, BBQ grills, pizza stones and cookie sheets.
The standard flatbread recipe is 1/2 cup flour mix + 1/4 cup & 2 TBLS warm water.
Useful ingredients and tools:
- White rice dusting flour
- Support sheets
- A medium bowl
- A sturdy spoon or plastic spatula
- Measuring cups
- Steel spatula
- Steel tongs
To mix the dough, measure required amounts of water and baking flour in a bowl. Stir until all the flour is wet. Set aside and let stand 5 minutes. Return and beat vigorously for 50 strokes.
Dough should look like this: somewhat stiff and rough. Note that dough does not adhere to sides of mixing bowl.
For stovetop flatbreads, dust support sheets with white rice flour. Divide the dough and turn out onto sheets. Wet a spoon or spatula. Use it to spread and flatten the dough into a circle that is between 1/4 and 1/2 inches thick.
Dust lightly with white rice flour.
Finished flatbread dough, ready to toss onto the skillet. It is a better idea to let the dough rise, if you have the time. Note: Oval shapes do a better job as sandwich wraps.
If using an outdoor cook surface you will need to be certain that grill slats are close together - 1/4 inch or tighter. Alternatively you can use a vegetable cooking tray.
Flatbreads can by cooked immediately, but you will get better results if you let them rise. To do so, put in a warm (80 - 105 F) place, cover with a piece of plastic wrap, and let stand for 30 - 50 minutes, or until doubled in thickness.
If allowed to rise, the flatbread surface will become irregular. Note that bread has also become significantly thicker.
Stovetop and Grill cooking:
Bring cook surface to correct temperature (400 F). NOTE: a thin smear of olive oil will smoke at about 400 F. Wipe a finger-long smear of olive oil on a griddle, frying pan, induction heater, BBQ Vegetable tray or BBQ grill slats. If using a BBQ grill, you will need to lift the grill far enough from the flames so the bread support sheets will not catch fire.
Place flatbreads on hot cook surface, dough surface down. Leave the support sheet in place. Cook 7 minutes, or until the surface is walnut-brown.
Flip bread over. Cook two minutes more with the support sheet in place. Remove the support sheet and return flatbread to skillet for 5 minutes more. Remove flatbreads to a cooling rack.
A "done" OMG Flatbread surface should look like this.
Cooked flatbreads may be given an optional finishing sear. This is particularly helpful if they have been stored for a day or longer. Lay bread directly on a high flame. Use metal tongs to flip bread every 20 seconds or so, until bread accumulates charred spots.
When searing flatbreads, expect the bread to catch fire on its edges. No problem, just flip to put out.
If you are not planning to eat flatbreads immediately, store unseared in a closed plastic bag. They will remain fresh for up to 2 days. They should be seared before serving. You can also store in a refrigerator for up to a week, or freeze indefinitely.