Raccoon and Lobster

Baking shenanigans experienced a lull of late because of the weather, but the lack of bread and bread-like foods in the house has hit unacceptable levels. I made a batch of flatbread, in large part because the idea of having to put on pants to go to the store seemed especially repugnant today. Once I mentally declare a pants-free day, I make every endeavor to stick to it.

Flatbread
makes 8 flatbreads about 7″ wide

13 oz bread flour
10 oz boiling water
1 tsp salt
2 tablespoons vegetable oil
1 tsp instant yeast

Combine about 2/3 of the flour with the water, mix to combine and set aside until cool, about 20 minutes (the boiling water cooks the starch and makes the dough a lot easier to work with). Combine remaining ingredients and then work in cooled dough. Knead until smooth and uniform. Dough will be sticky to the touch. Cover and let rise about 1 hour.

Divide dough into 8 pieces and let rest for 20 minutes.  Roll into 7-8″ circles and cook over a medium heat skillet with no oil. Pop any especially large air bubbles that develop. Flip after about one minute. I like my flatbread with a little bit of crunch so I wait until there are just a smattering of black spots amidst the browning.

Submitted to Yeastspotting

To turn these into a meal, make a sandwich with some meat of your choice, whatever veggies you have hanging around, and an appropriate mixture of condiments. Remember that goal here is to avoid having to put on pants and go to the store.

I ended up with red peppers

chicken, guacamole and ranch dressing. A little skimpy.

Oh wait!

Tomatoes from the front yard!

Nice save.

So good I just ate right there in the kitchen. Without pants.