I am a dunker. How about you? When it comes to eating soup, I have to have something to dunk into the liquid to eat along with it. I love a spongy bread or biscuit that will soak up some of the soup liquid without falling apart. I recently saw an episode of Jacques Pépin’s show, More Fast Food My Way, where he made a quick Tibetan Flatbread on the stove in a frying pan. It looked so good that I knew I was going to have to try it. *Random Side note: I love Jacques Pépin and just want to reach through the TV screen to hug him. I just think he is adorably wonderful.* When I was getting ready to make the kabocha soup that I told you about in my last post, I decided that it would be the perfect meal to eat the flatbread with, since it looked like it would make a great dunking bread. The dough takes only about a minute to mix up,and then you put it in a cold frying pan with some olive oil already in it,
spread out the dough, and then add a few tablespoons of water around the edges to help the bread steam, and then stick a lid on the pan and let it cook for about 10 minutes over medium-high heat.Then you flip the bread over and cook the other side for about 5 minutes.
When it’s done, pull it out and let it cool on a plate for a few minutes.Then cut it into wedges and serve!
The texture of this bread is fabulous-springy, soft, and slightly chewy. The flavor is very light, which is great for dunking since the bread flavors don’t overpower the flavors of what you are eating it with. I used half all-purpose flour and half whole wheat flour in my dough so that it would be a bit healthier (and I love the flavor and texture that my favorite King Arthur Whole Wheat Flour gives to stuff).The bread paired perfectly with the kabocha soup.
It soaked up just the right amount of flavor, without falling apart, and was very satisfying.Mmmm, I think I need to make some more of that bread. But what to make with it? Maybe some pumpkin curry? Or chicken orzo ginger soup? Or maybe some veggie chili? Too many choices!
Tibetan FlatbreadAdapted from Jacques Pépin’s More Fast Food My Way, Episode 221, Bread Flip
3/4 cup whole wheat flour 3/4 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 cup + 2 Tbsp. water, separated 1 Tbsp. olive oil
You are watching: Tibetan Flatbread, the Perfect Soup Dunking Bread
** Please note, steps 1 through 3 are all done before you ever turn on the stove!
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1. Combine the flours, baking powder, and salt with 1 cup water to form a gooey dough.
2. Add olive oil to a cold 12-inch saute pan. Then add the dough, dip a rubber spatula in the oil and use it to spread the dough out a bit.
3. Pour the 2 tablespoons of water around the edge of the dough and cover the pan with a lid.
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4. Put the saute pan on the stove and turn the heat to medium-high. Cook for 10 minutes over medium-high heat.
5. Flip the bread over and cook for an additional 5 minutes.
6. Let the bread cool briefly, cut and serve.* It’s not too late! You have until this evening at 10:00 Pm PST (Friday, June 19, 2009) to enter to win a set of my favorite measuring spoons! (Go here for instructions on how to enter).
Source: https://gardencourte.com
Categories: Recipe
