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Last week, Brendan McDermott showed us how to make a chicken tagine.
To go with our chicken tagine,
we made flatbreads, which
we're going to go over right now.
(instrumental theme music)
This week, on Working Class Foodies...
Whenever you're making a pizza dough
or flatbread, or something like that,
generally, what you're looking for
is roughly about 2 parts flour, 1 part liquid.
So we did about 3 cups flour. We actually used 2 cups all-purpose flour,
with one cup whole wheat flour
to give it a little more heft and taste,
and a little bit of a nicer color, too.
Well, I always put a pinch of salt.
What I actually like is "grains of paradise."
You can use it like black pepper,
but it's actually related to ginger.
And the nice thing that also goes with it is a little lemon zest,
especially when it's really nice and warm -
it adds a little flavor to it.
1 and 1/2 cups warm milk and water - about 100 degrees F.
A little warmer than room temp.
You can activate your yeast. And you throw one of those in
and whisk it in, like with a fork or a whisk,
and let the yeast come to life. You'll know
by getting kind of getting like a beer head on top.
Like, you'll see some bubbles.
Pour that liquid into the flour, while mixing it
with the other hand.
What you're looking for is something that almost ends up
looking like chewed bubblegum.
It should be able to be elastic, but not totally sticky.
You know, it should just come together,
and it should feel warm.
If it's too wet, you add a little bit of flour.
If it's too dry, you can add a little bit of water.
And once it starts becoming like a nice dough consistency
you take it out of the bowl, kind of fold it over
like a taco shell, and just take the heel of your hand
and roll it and fold it, very gently.
That will kind of make layers, which will help make it
fluffy and form the nice little pockets.
But it also will help get the yeast to distribute evenly into the dough.
Put it into a bowl with a little bit of olive oil.
Cover it with some plastic, and let it rest at about room
temp, about 70-80 degrees, for about an hour and a half,
until it almost doubles.
We let the dough rise for about an hour and a half.
Then what you're going to do is punch it
down a little bit, take it out and kind of roll it again.
Cut it into two, and if you feel it, it's elastic
so it's really got some nice stretch to it. You just take
your hand and kind of roll it around in a circle,
until it forms like a bun. Then you put those
onto a plate covered in plastic, and let them sit for
about another hour.
Flatten them out with a little bit of a floured surface.
Roll them out. I'm not going to push hard -
I'm not pushing it down, trying to get it too thin.
I'm just want to try and get it even
and throw them onto your grill, or your pizza stone.
Get a little oil on em, and just quickly give it a rubdown.
Get a good amount of oil, enough to give it a little wash.
You just want enough so it's not gonna stick.
Take that and put your bread down onto that
and you can hear that [grill sizzles].
So make sure you got some nice color; it's browning a little bit.
And turn it a bit if you wanna get that little crosshatch.
You can even see it's starting to bubble up a little bit.
Flip it over and do it again.
I'm gonna take these and let them rest for a minute.
We'll finish off the bread in the oven and warm it
just as we need it. In about five minutes, we'll pull
them out and get 'em going.
The flatbreads were a perfect complement to our
chicken tagine. They had a slight lemony flavor which paired wonderfully
with the rich, hearty vegetables and the chicken.
The flatbreads were absolutely delicious when they're warm, fresh out of the oven.
And you can adjust the flavors any way you like
by adding your favorite seasonings. Now one of my
personal favorite things about this flatbread dough recipe
is that it's basically the same exact recipe you would
use to make pizza dough, which is something that
we're going to be going over in a couple future episodes
so, stayed tuned if you like pizza - and who doesn't like pizza?
This recipe makes two large flatbreads, which is more than enough for four people.
The total cost for our flatbreads came down to
less than $1.50, which is under 38 cents per person.
So really, what do you have to lose?
So, now it's your turn. If you made our chicken
tagine last week, let us know what you paired it with.
And if you've ever made flatbreads before, let us know
what your favorite recipe is. We'll see you
next week, on Working Class Foodies.
[instrumental theme song]
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