Out of adversity comes opportunity. Might be a little dramatic, OK, it is too dramatic, my point is sometimes things don’t go as planned and you need to adapt on the fly. I was making a crusty bread that I have made before but decided to substitute wheat flour for the all-purpose flour. Nothing too big here. However, after letting it rise for about 18 hours, I had only maybe 3/4’s of a loaf. Instead of making a really small loaf, I thought to myself what else could I do. Light bulb or maybe, just the old college try. Why not make it into a flat bread. It is probably more like a pizza crust/dough. When making a flatbread, no yeast is added. Result, put it in front of the kids, and their cousins, Jake and Stephanie who stopped on their way through from Madison, and all but 2 pieces were gone in less than 15 minutes.
- 3 cups of wheat flour, extra for kneading
- 1.5 cups of water
- 1 package of yeast
- 3 tbsp olive oil, divided
- 3 thin slices of yellow onion
- 3 garlic cloves, diced
- salt and pepper to taste
Combine the flour, water, yeast and 1 tbsp of the olive oil in your electric mixer and combine. Add a little more water to get the ball to form around the bread hook. Beat for maybe 2 minutes. Take the dough and form into a ball and place in a lightly oiled bowl. Cover and put in a dark place for 12 – 18 hours.
Take the dough from bowl and put on to your counter dusted with wheat flour. Knead the bread for 3 or 4 minutes. Grab your rolling pin and some flour and roll out the dough to the size of your typical baking sheet.
Place the dough on the baking sheet and top with the remaining 2 tbsp. of olive oil, the sliced onions and slat and pepper to taste (I used Kosher salt). I halved the slices of onions before placing on the dough.
Put into a 325 degree oven for 10 minutes. Quickly remove and top with the diced garlic. Return to the oven for another 10 – 12 minutes.
You can adjust the cooking time to get to your desired level of crispness. Enjoy!