Dan Gourmet Flatbread

By AllysKitchen

Why in the world do I call this ‘Dan Gourmet Flatbread’…well, because that’s where I learned to make this flatbread~~in Tel Aviv at the Dan Gourmet Culinary School…I’m not sure I paid enough attention because my dough didn’t raise like my fabulous Chef instructor’s did, but the end product was flat out drop dead GOOD! In fact, Ben, my hubby who’s the CTT of Ally’s Kitchen (Chief Taste Tester), called it a foodgasam! Soooooooooooooooo good.

Ingredients

• 2 1/2 cups flour + 1 to 1 1/2 for kneading
• 2 packages active dry yeast (.75/per/package)
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 1/2 cups water (110-120 degree temperature)
• 3 tablespoons butter, softened
• Finishing sea salt

Details

Adapted from allyskitchen.com

Preparation

Step 1

Preheat oven to 450 degrees fahrenheit.

Combine the flour, dry yeast and salt in a mixing bowl (stand mixer). Use the bread paddle and slowly blend the dry ingredients for about 60 seconds. Then drizzle in the water , olive oil and let it blend about 5-7 minutes. The dough will be thick and gooey. Cover with a dry clean towel and put in the oven with the light on. Let it raise a few hours (or overnight)–hopefully, it will double in size. (If it doesn’t, not to worry, it’ll be ok!)

Dump the dough on a floured surface and knead (about 5-7 minutes) adding more flour to keep from sticking. Cut into pieces and flatten into irregular shapes. Place on a parchment paper covered cookie sheet and bake in a preheated 450 oven about 8-10 minutes. Remove and slather the tops with butter. Return to the oven on broil for about 60 seconds. Remove and sprinkle on sea salt.