On our way back from Miami, Ale picked up an issue of Bon Apetit magazine. Obvi there are dozens of great recipes up in the single issue she got, but the one we’ll focus on now is for a flat bread they dub ‘flaky bread.’ Now, the photo provided makes these bread disks look like thick, but flat bread, like ciabatta or focaccia, but in reality these things are more like Trader Joe’s flour tortillas. They’re thin, yet buttery and flaky, as if some fairy godmother enchanted some tortillas for a special ball. Except these don’t become unbuttery at midnight. Also there’s no glass in these. Don’t get the wrong idea. In hindsight my metaphor was weak at best.
I absentmindedly made two batches thinking I was preparing myself for something, but I think I just made too much instead. Some are tucked away in the freezer right now, awaiting their fate. Basically, the key to these flats is butter. Butter is inserted into these at virtually every stage of putting them together. Mixing the dough? Throw butter in there. Rolling the dough out? Throw some butter in there. Cooking them? Butter them first. Now, don’t for one goddamn second think I’m a butter hater. I love butter. In fact, some of my best friends are butter. But, so many steps involving butter reminds me how not-so-good-for-you, these buttery flats are. But let’s be honest, that just means they’re tasty.
I’m totally down for these flaky breads, but I made two batches thinking I was some sort of genius-savant and now I have way too many. I guess that is a curse I’m willing to live with. If you invite me to a potluck in the next month, I’ll probably bring these bad boys. They are kind of like flour tortillas, but just as you guessed, MORE BUTTERY! They’re pretty tasty and are perfect for dips or making sandwich wraps out of them. I’ve enjoyed a couple with a fried egg on top as a quick breakfast.
3 cups all-purpose flour
6 tablespoons melted unsalted butter
1 teaspoon salt
4 tablespoons softened unsalted butter
Directions In a large bowl, combine flour and salt. Drizzle the melted butter into the flour mixture and mix well. Slowly add 3/4 cup of water to the mixture, mixing as you add the water. The dough should come together and shouldn’t be sticky (’cause of the butter y’all). Let rest in a warm place for approximately 4 hours. Divide the dough into 10 balls and let rest, covered, for 15 minutes. With a rolling pin, roll each ball very thin, not more than 1/8 of an inch thick. Brush the flattened dough with the softened butter and sprinkle with Kosher or flaky sea salt. Roll the flattened piece up like a yoga mat and then coil the roll. Do this with each ball of dough.
Once the coils are done, let rest for another 10 minutes. Roll out each coil, again very thin. Place on parchment paper brushed with olive oil. Stack the flat rounds with olive oil-brushed parchment paper in between each. At this point you can choose to cook all of them or freeze them for later. If you decide to freeze them, brush parchment paper with olive oil and wrap it completely around each round (rather than just on the bottom like the previous stacking technique) and then place them into a freezer safe zip bag or container. I layered mine with cellophane (we ran out of parchment paper in the middle of the process) and froze them in a bag. They all stuck together until thawed so that’s why I suggest a more careful wrapping of parchment paper. To avoid wasteful freezing techniques, half or quarter the recipe depending on how many flaky bread rounds you want.
When you’re ready to cook them, heat a cast iron skillet to medium-high. Pour about a teaspoon of olive oil into the pan once hot. When the oil is hot, place a round into the pan and cook about 1-2 minutes on each side until they are browned to your liking. Remove from the pan and let cool on a wire rack. Sprinkle with flaky salt and enjoy with dips, use them tortilla style, or even sprinkle some cinnamon sugar over top for a sweet treat! peace ‘n luv, willie