So I wouldn’t typically consider bread making to be easy. Well to be more precise it’s not technically difficult to make bread and it doesn’t take a lot of ingredients. But bread making does take time which is probably the biggest reason I don’t make it more often. This particular weekend Matt and I decided to rent a dumpster to clean out a bunch of stuff in the garage and basement (spring cleaning!!) We also ran Le Chocolat 10K (see photo below), so needless to say there was a lot going on this weekend, not typically a weekend I would even consider making bread.
But the next recipe, for Crispy Flatbread, from This is Camino cookbook, proved to be a great recipe for bread which can easily be inserted into an already busy weekend.
I started making the dough on Saturday. I took some warm water and mixed in active yeast and honey. I set it aside for a few minutes and let it start to bubble.
I then mixed in wheat flour 1/4 cup at time.
I followed by adding in salt and then all purpose flour, also 1/4 cup at a time. Once all combined it was time to knead.
I found it funny that the recipe said to set a timer when kneading the bread. You need to knead for 6 minutes but the recipe said what will feel like 6 minutes of kneading will actually be 2. Funnily enough I started kneading and when I looked at the clock, after what had felt like a while, had only been 2 minutes! How does the author know that?!
When I was done kneading I placed the dough in a bowl that I had splashed a bit of olive oil into. I rolled the dough in the oil to cover all sides, covered in plastic wrap and placed in the fridge until the next day.
On Sunday, after our run, I went back to bread making. I took the dough out of the fridge.
I gave it one quick knead and divided it into smaller balls of dough. The balls were placed on a lightly oiled baking sheet, covered in plastic wrap and refrigerated for 30 minutes.
When the 30 minutes was up I took one ball of dough at a time and rolled it out to about 1/8 inch thick.
I then took a fork and pricked a few holes into the dough.
Then I placed the dough on an upside down cast iron skillet in the oven which was heated to 500 degrees F.
The dough cooked for about 2-3 minutes until it started to rise a bit and barely brown, then I flipped it over for another minute.
The bread was then removed from the oven, brushed with olive oil and sprinkled with a little sea salt.
I repeated with the rest of balls of dough.
The Verdict: I am so happy to find a bread recipe that I can easily fit into a busy weekend! And the bread tasted great as well. I ended up using them to accompany some egg salad I had made for lunches during the week. I will definitely be making these again!
And finally for those who want to see it, the picture Matt, Maike and I took after our run.