Wednesday, February 27, 2013

Wholewheat flatbread with feta, thyme and honey for Daring Bakers


Flatbread. I keep saying the word over and over in my again. Flatbread. What could it possibly mean? How can it be different from a cracker. I google, I wikipedia. I find out that our regular roti is, well, a flatbread. So is the sheermal, so is the naan and the khakra. This information takes me by surprise. 

But I suppose that means finding out that kalonji is nigella seeds/onion seeds or that dhania is cilantro. Lost in translation much? A flatbread is nothing but unleavened bread that can be made from any kind of flour. For example pita is flatbread too - except it uses yeast. As is the bhatoora. 



Strange, the things we learn every day. Strange that how a single thing can translate into so many things. So when February's Daring Baker's opened up, this was something I figured I had to do.

Sarah from All Our Fingers in the Pie was our February 2012 Daring Bakers' host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers.  



I love crackers, so how can I up my game? I scroll through the Daring Baker docket and figure I'd like to do something that the Smitten Kitchen suggests. I make it. Except I'm not totally thrilled. No no, I love the flavours but I feel wholewheat might make my heart beat faster instead of all purpose flour. So I decide to substitute. Hey, substitution is king ok? Plus how else do I get to be creative.So I don't photograph and instead wait for inspiration to strike.

I rummage through the fridge. Don't have no fresh herbs, but find a unopened jar of dried thyme. Oh and then some honey I was given as a present. And half a packet of feta. I scratch my chin. I know what to do.



Wholewheat flatbread with feta, thyme and honey
Makes 3 large flatbread
16 cracker-like bits

Ingredients
1 cup whole wheat flour
50 grams feta cheese
1 tsp salt
3/4 tsp baking powder
1 tsp dried thyme
4 tblsp extra virgin olive oil
1/4 cup water

For the topping 
Feta cheese
Dried thyme 
Sea Salt
Honey


Directions

1. Preheat oven to 220 degree centigrade. 
2. In a bowl mix together the whole wheat flour, salt, thyme and crumble in the cheese well. 
3. Make a whole in the centre of the dry ingredients, add the olive oil and water and knead for a couple of minutes till the dough loses its stickiness. 
4. Take a teaspoon of olive oil and rub into the dough. Separate into three discs.
5. Take two bits of butter paper and take one of the discs and roll out between the paper, until as thin as you'd like
6. Pop it into the oven for 5 minutes
7. Take it out and put bits of honey and feta on top. And pop it back for another 4 minutes or until the edges are brown.
8. Bring it out, drizzle with honey and sprinkle thyme and sea salt.
9. Eat immediately. YUM!



6 comments:

  1. I liked only one part apart from the picture.
    Eat immediately :-)

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  2. I heard the term flat bread for the first time after coming to the U.S. I used to wonder what all fell under the category. Anyway, nice combination with the salty and sweet!

    Aparna

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  3. Feta cheese ..... brilliant idea that Ruchi!

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  4. Well going thru your fridge works for you, the combination sounds great and it looks delicious!

    ReplyDelete
  5. Something about Smitten Kitchen, flatbread 'gyan', olive oil, feta and wholewheat. These sound absolutely delicious. YUM is the word!

    ReplyDelete

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