Recipe: Rustic Herbed Flatbread

It’s autumn, my favorite season. It’s time to start transitioning into comfy sweaters and fuzzy socks. Unfortunately, the weather in South Carolina is so strange this time of year that I cannot fully commit a wardrobe. Yesterday, it was 73 degrees and rainy. Today it’s a balmy 42 degrees and dreary. I’m not going to let the overcast sky damper my day though, no way!

I’m taking full advantage of the today’s sweater weather by simmering a big pot of pinto beans with ham hocks. Yum! Deliciously warm comfort food.

Can you guess my favorite part? You betcha, the bean liquor. I would drink it by the cup if no one was looking…. Who am I kidding? I do it anyway, but I call it “tasting” because the kids are usually watching and manners are important in this family.

If slurping the bean liquor straight from a cup is a little too barbaric for you, you’re going to need a hearty bread to sop up the goodness. Most people here in the South serve beans with cornbread, which is tasty, but I want something a little different tonight.

My original though was to make a fried dough, sorta like “Southern fritters “or “hoe cakes” but I have never….NEVER.EVER. had success with cooking a fritter and tonight wasn’t any different. As you can see, it was a huge crumbly burnt failure.

img_2253

 

I stepped back and re-evaluated things. What wet wrong? Who knows. Perhaps it’s the “can’t make fritters if my life depended on it” curse. I scrapped the whole batch and started over, this time my unexpected adventure turned out delicious!

 

flatbread-collage

 

So, here’s what I finally came up with… a garlicy herbed flatbread that bakes in the oven. They are a cross between a biscuit and a pizza crust. Their unique crispy texture makes them perfect for absorbing the flavorful bean liquor made by the pintos.

These flatbreads are definitely a keeper. I will be making them again very soon. Maybe even as a flatbread crust for a breakfast pizza! I can even see them being used as an empanada crust! Let us know how you would you decide to use your herbed flatbread.

 

Print Recipe
Rustic Herbed Flatbread Yum
This delicious herbed flatbread is flavored with butter, garlic and rosemary. The unique texture is a combination of a flaky southern biscuit and a rustic pizza crust. Try this bread alone or as a savory side for beans, soups and stews.
Cuisine Southern
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6" servings
Ingredients
Cuisine Southern
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6" servings
Ingredients
Instructions
Dough
  1. Sift dry ingredients into medium mixing bowl or food processor. Cut softened butter into dry ingredients until dough forms a crumbled texture. Slowly incorporate milk into dough until a firm sticky dough forms. Turn onto flour surface and knead for 2 minutes, about 15 turns. (at this point dough can be covered and chilled for up to 24 hours until ready to use).
Forming Crusts
  1. Divide dough into 8 even pieces. Using hands or rolling pin, shape each piece into a 4"-6" flattened circle. Note: This dough has very little rise. It will remain similar to original thickness. Brush top of each crust with optional egg wash (egg+water). This gives the crust a golden brown appearance when baked.
Baking
  1. Preheat oven to 400 degrees. Place dough on dark ungreased baking sheet. Bake 15-20 minutes until golden brown and cooked through. Baking time varies on bread thickness.
Recipe Notes

This flatbread will make an excellent crust for pizza or quiche. Once dough is formed, press into desired pan. Prebake crust for about 10 minutes. Remove from oven and top as desired. Return to oven and finish baking.

No Comments

Tell us your thoughts