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Rosemary Flatbread

After rummaging and finding absolutely nothing that sounded tasty in the fridge, I decided to make a nice crispy flatbread.  These are so unbelievably easy and the dough can be kept in the fridge for about a week, used for breadsticks, flatbread, pizza, dinner rolls.  My measurements are probably less than precise, I generally measure things in the palm of my hand and in pinches!

Rosemary Flatbread Dough

2c AP flour

1/2c warm water

1tbs raw sugar or honey

Fresh rosemary or dried, to taste.  I use a handful.

1tsp salt

1tsp dry yeast

2 tbsp extra virgin olive oil

Optional:

1tbsp garlic paste

Balsamic vinegar for drizzling

Combine warm water and dry yeast in separate bowl or mug, set aside for a few minutes until it looks foamy.  Combine all dry ingredients, add the yeast mixture and knead until well combined and stretchy.  You can do this by hand, if you plan to do that I do recommend letting it rest once the ingredients are combined for at least five minutes before you start kneading … it’ll be way easier to deal with.  I just turn on my mixer and let it work for me.  Place in greased, large glass bowl and cover with a clean, slightly damp towel.  Put this somewhere warm to rest, I like to leave mine in the oven (while it’s off).  Check on it every 30 minutes or so, I’ve had unpredictable results with dry yeast before so am really not confident in giving a set time but it may be up to two hours.  Punch it down once it’s doubled (this part is always fun), turn onto a floured surface and tuck it into a ball-ish shape.  Turn the bowl upside down over it, leave it to rest 15-20 minutes while you preheat your oven to 400f.  Hey, I said this was easy, not quick.  :)  When you return your dough will be puffed once more, you can roll it out into a flatbread with a rolling pin or use your hands.  I like to cut it into four portions and make 4 smaller flatbreads, flattened with my hands.  By now your oven is nice and hot, toss cornmeal onto a large cookie sheet, pizza pan or anything else flat and oven safe. Place your flatbread, brush liberally with your olive oil and then bake until golden 10-15 minutes. 

Options: You can spread garlic paste on top of your bread after brushing your olive oil on for a deliciously garlicky bread.  I love having a drizzle of balsamic over the top right as it comes from the oven, it adds this wonderful tart note and enhances all of the flavors of yeast, rosemary and garlic!

Homemade Hot Pockets with Turkey, Brie and Cranberry

Although that’s sort of an insult to these little pouches of awesome, I really don’t know what else to call them.  They had a wonderful, light crust and my daughter liked them so much she demanded I write down the recipe so we can make them again(I am bad about experimenting, then forgetting what I did).  It was a great way to use up a lot of leftovers!

So disappointed in my photo, not adjusting well to life without my favorite lens :(

The dough is super soft and easy to roll out, I made some breakfast ones with egg for my son’s breakfast tomorrow, broccoli and cheese for my daughter and for myself - turkey, brie and cranberry sauce with a thin layer of creamy horseradish.  I ended up cleaning out the fridge more or less, my roasted portabello leftovers went in a pocket, so did some deli meats … though now the fridge is full of pockets so mission maybe not so accomplished?  The kids loved them, especially Caira who packed away two of her broccoli ones.

Dough:

2c all purpose flour

1c potato starch

1 egg yolk (keep the egg white to brush on the outsides, makes em shiny!)

1/4c butter or oil

1 tablespoon dry yeast

1 tablespoon sugar

pinch of salt

1/4c warm water plus more to add while mixing(I never know how much I use, probably almost a cup)

Filling:

Whatever is in your fridge.  Really anything with a moderate moisture content will work, just don’t do anything too wet or your dough will turn to mush.  Don’t use any raw meats either, it wont have time to cook through.  All fillings should be precooked, even veggies since they tend to release a lot of water if you try to do this with fresh ones.  

Combine everything for your dough in a bowl, adding water a tablespoon or two at a time until you have a nice sticky ball of dough.  Turn it out into an oiled bowl then cover with a damp towel and put somewhere nice and warm, I like putting mine on the stovetop while I preheat the oven.  It should double fairly fast, once it does turn it onto a floured surface and knead it a bit with well floured hands.  I cut mine into handful sized balls and left them to rest for another ten minutes before I started rolling them out.  You don’t really want round, more oblong.  Place filling on one side, then use either water or egg was around the edge and pinch to seal.  Bake at 375 for 14 minutes or until browned.  

Best thanksgiving leftovers so far.  Maybe tomorrow I’ll stuff some of the sweet potatoes, dressing and turkey in a pouch … nom.