No Rise Grilled Chicama Flatbreads Recipes

FLATBREAD

Flatbread image

Provided by Bobby Flay

Time 4h15m

Yield 4 individual flatbreads or 1 large flatbread

Number Of Ingredients 5

Ingredients

1 1/2 cups warm water (105 to 110 degrees F);
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.

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