Skillet Flatbread
Making the dough for this flatbread requires rising time, but otherwise this recipe is pretty quick to assemble and bake. Fresh summer tomatoes work best.
1 cup warm water
2 tsp maple syrup
1 tsp instant yeast
2 Tbsp olive oil
2 cups whole wheat bread flour
1 tsp salt
Vegetable oil spray
2 large slicer tomatoes
1 cup fresh spinach
20-25 fresh basil leaves
4 cloves of garlic
Mix honey into warm water. Add yeast and wait about 5 minutes. The yeast will dissolve and look foamy confirming it is active. Add oil to the liquids.
Add 1 ½ cups of flour to your food processor or mixer with the dough attachment. Mix in the salt. While the food processor is running on low, pour in the water slowly. After about one minute, the dough should start to form a ball and pull away from the blades. If the dough stays sticky, start adding the rest of the flour about a tablespoon at a time.
Spray a medium bowl lightly with oil. Transfer the dough to the bowl and cover tightly. Set the bowl in a warm spot. (In Minnesota winter, I set my oven on warm setting and shut it off when I put the bowl in.) Let the dough rise for about 2 hours or at least until double in size. When the dough is doubled, punch it down to deflate. Transfer the dough to a floured cutting board.
Place a cast iron skillet in the oven and preheat to 500 degrees.
Cut the dough in four segments. Flatten each of the four parts into a disk. Place under plastic wrap or a damp towel and allow to rest for 15 minutes.
Slice the tomatoes paper thin. Remove the basil leaves from the stems. Make paper thin garlic slices using a potato peeler.
Roll each dough disk into rounds 8 inches diameter placing them between wax paper sheets. Remove the cast iron skillet from the oven very carefully. Spray a tiny amount of oil in the center and place one dough round. Top with a quarter of the spinach, garlic, tomato slices, and basil leaves. Bake for five to six minutes until golden brown. Remove from the oven carefully. Repeat with the three other flatbreads.