chewy sesame flatbreads

• porcijos: MAKES 18 FLATBREADS
• bendras laikas: 2 to 2½ hours proof

Ingredientai

1-1/2 cups (360g) warm water

2-1/4 teaspoons (79l) active dry yeast

2 tablespoons (25g) sugar

3-1/3 cups (450g) bread flour, plus more for dusting

3 tablespoons (279) toasted sesame seeds

1-½ tablespoons (14g) kosher salt

1/4 cup (55g) Shallot oil, melted Ghee, or extra virgin olive oil, plus more for the bowl and rolling the dough

Nurodymai

In a measuring cup with a spout, stir together the warm water, yeast, and Sugar. Let the mixture sit until it's foamy on top, about 5 minutes.

In a stand mixer, whisk together the flour, sesame seeds, and salt. Add the yeast mixture and oil, snap on the dough hook, and mix on low speed to combine. Increase the speed to medium-high and knead until the dough forms a smooth, elastic ball that cleanly pulls away from the bowl, 8 to 10 minutes.

Remove the dough from the bowl. Lightly coat the bowl with oil, then return the dough to the bowl and cover tightly with plastic wrap. Set in a warm place to double in size, 1-1/2 to 2 hours.

Meanwhile, line a sheet pan with parchment paper and set aside.

When the dough is ready, turn it out onto a clean work surface and divide it into 18 equal portions. Clear any flour, which will prevent the friction necessary for rolling a smooth ball, from the work surface. Take a portion of dough and tuck its corners together to forma rough ball or teardrop shape. Set the ball, seam-side down, on the work surface. Loosely cup your hand around the dough, then use a rapid circular motion to drag it across the surface. The friction between the dough and the countertop will create surface tension on the outside of the dough and result in a tight, even ball. Continue rolling the ball on the countertop until the skin is smooth and nearly no seam remains. Repeat with the remaining balls. (Since this is a sticky dough, you may need to flour your hands as you divide and roll the balls, but avoid using too much flour.)

Arrange the dough balls on the parchment-lined sheet pan, cover with a clean kitchen towel, and set the pan in the warm spot again to proof until the dough balls are light and pillowy to the touch, about 20 minutes.

Lightly flour the work surface. Brush a dough ball with enough oil to coat, then press a second ball of dough on top. Repeat with all of the dough balls until you have 9 stacks. Use a rolling pin to roll out each dough stack into a round inch thick.

Line a large bowl with a clean kitchen towel and set aside. Cook the dough rounds on a hot grill or in a hot cast-iron skillet on the stove, rotating and turning to brown them evenly on both sides, 2 to 3 minutes per side. Brush with oil as you take them off the heat, then pile into the towel-lined bowl and allow to steam for a few minutes.

Peel the warm flatbreads apart and serve hot-one side will be steamy, chewy, and tender, the other toasty and golden brown.

Wrap and store leftovers in an airtight bag at room temperature for up to 3 days. Toast gently to reheat.

Pastabos

Source: good things, by samin nosrat