Megan Mitchell Instagram – When it comes to making bread at home, these flatbreads are about as easy as it gets. No yeast or long rest time needed. Topped with tangy feta, ripe tomatoes and fresh herbs. Another quick video I did for the @organiccenter. Recipe👇🏼
Ingredients:
• 2 1/2 cups AP flour*, plus more for rolling
• 1 tsp. fine sea salt
• 1/2 tsp. baking powder
• 1 1/2 cups @stonyfield Whole Milk Plain Yogurt
• 10 ounce feta cheese block
• 1 medium lemon
• 1 garlic clove, grated or finely minced
• 1 pound baby heirloom tomatoes, larger ones quartered, smaller ones halved
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• EVOO, for drizzling
• Thyme leaves, for garnish
• Basil leaves, for garnish
• Minced chives, for garnish
Instructions:
• To a large bowl add 2 1/2 cups of flour, salt and baking powder. Whisk together then add in the yogurt and mix with a wooden spoon or spatula until it comes together and forms a loose, shaggy ball
• Scoop onto a floured surface and knead until it forms a smooth ball, about 5 minutes, adding flour little by little until it no longer feels sticky
• Evenly divide the dough into 6 balls. Cover with a clean dish towel and let rest for 20 minutes
• To a small food processor add the feta, lemon zest and juice and garlic. Blitz on high until smooth and creamy. If the mixture looks too dry, add 1-3 tbsp. of yogurt to thin it out
• Pour into a bowl and set aside until needed
• Bring a 10-inch cast iron skillet up to heat over medium
• Take 1 ball and roll out to an 8×6-inch oval. Place into the hot skillet and cook 2 minutes per side until golden brown and puffed
• Remove to a plate and cover with a clean towel to keep warm. Continue with the remaining dough
• To assemble, slather some of the whipped feta onto a flatbread. Top with some of the tomatoes, a sprinkle of salt and pepper, a drizzle of EVOO and finish with a sprinkle of fresh herbs. Serve immediately
*can be subbed in with self-rising flour, omit the baking powder
#organicbenefit | Posted on 28/Jun/2023 20:28:01
Megan Mitchell
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